Using temporal dominance of sensations (TDS), multiple-sip TDS, chemical composition evaluation, and microstructural analysis to assess the impact of repeated reheating cycles on chicken soup

已完结 10 由哈哈哈发布于 2024/7/11 16:08:56

DOI:10.1016/j.foodchem.2024.138503
作者：Mingcheng Zhang , Ming Li , Jiali Li , Huikun Chai , Kaixian Zhu , Qiyuan Ni , Duoduo Zheng , Wensheng Yao , Dengyong Liu
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Reheating chicken soup is a common culinary practice in daily life. To investigate the impact of reheating frequency on the sensory quality of chicken soup, temporal dominance of sensations

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