Effects of taro [Colocasia esculenta (L.) Schott] slices on nutritional quality, sensory quality, and shelf life of Chinese pickled and steamed pork belly

This study aimed to investigate the influence of different ratios of taro slices (TS) on the nutritional quality, sensory quality, and shelf life of Chinese pickled and steamed pork belly (CPSPB). The study examined various aspects of CPSPB, including its proximate components, fat oxidation, fatty a...

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Detalles Bibliográficos
Autores principales: Quan, Qinguo, Zhang, Yexuan, Nawaz, Asad, Feng, Luya, Qin, Zuodong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10667902/
https://www.ncbi.nlm.nih.gov/pubmed/38024387
http://dx.doi.org/10.3389/fnut.2023.1290221

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10667902/
https://www.ncbi.nlm.nih.gov/pubmed/38024387
http://dx.doi.org/10.3389/fnut.2023.1290221

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