Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly

已完结 10 由 MMBA 发布于 2025/3/7 20:53:35

DOI:10.1016/j.foodres.2023.113106
作者：Xingwei Wang ,?Xinshuo Wang ,?Xiaoming Zhang ,?Shaoquan Liu ,?Jingyang Yu ,?Heping Cui ,?Shuqin Xia ,?Chi-Tang Ho
文献类型：期刊论文
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Elsevier

Abstract：This study investigated the mechanisms underlying the evolution and formation of aroma and taste-active compounds of pork belly in representative traditional pork cuisines during pan-heating

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