Changes in flavor substances during the processing of boneless cold‐eating rabbit meat

Cold‐eating rabbit is a traditional Chinese delicacy made by the process of pickling and frying. To explore the relationship between the flavor of cold‐eating rabbit and the production process, this study investigated the changes of nucleotides, free amino acids, fatty acids, and volatile flavor sub...

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Detalles Bibliográficos
Autores principales: Yuan, Xianling, Peng, Xianjie, Zheng, Yidan, Luo, Yi, Lin, Hongbin, Zhang, Zhouyou
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/PMC10563758/
https://www.ncbi.nlm.nih.gov/pubmed/37823122
http://dx.doi.org/10.1002/fsn3.3600

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10563758/
https://www.ncbi.nlm.nih.gov/pubmed/37823122
http://dx.doi.org/10.1002/fsn3.3600

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