Flavor profile of “Dao Ban Xiang” (a traditional dry‐cured meat product in Chinese Huizhou cuisine) at different processing stages in winter and summer

“Dao Ban Xiang” is a famous traditional Chinese dry‐cured meat product. This study aimed to comparatively analyze the difference in the volatile flavor information of “Dao Ban Xiang” produced in winter and summer. In this study, we determine the physical and chemical properties, free amino acids (FA...

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Detalles Bibliográficos
Autores principales: Zhu, Hanlin, Li, Ping, Wang, Lin, Huang, Qianli, Xu, Baocai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10261732/
https://www.ncbi.nlm.nih.gov/pubmed/37324930
http://dx.doi.org/10.1002/fsn3.3225

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10261732/
https://www.ncbi.nlm.nih.gov/pubmed/37324930
http://dx.doi.org/10.1002/fsn3.3225

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