Effects of Chinese pickled and dried mustard on nutritional quality, sensory quality, and shelf life of steamed pork belly

Steamed pork with pickled and dried mustard (PDM) is a famous Chinese dish. Here, we examined the effects of PDM on nutritional quality, sensory quality, and shelf life of steamed pork belly. Proximate composition, lipid oxidation, fatty acid profiles, protein hydrolysis and oxidation, sensory evalu...

Descripción completa

Detalles Bibliográficos
Autores principales: Shen, Qing, Wang, Mengting, Tian, Jinhu, Hu, Lyulin, Ren, Sijie, Chen, Jianchu, Ye, Xingqian, Liu, Donghong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6021713/
https://www.ncbi.nlm.nih.gov/pubmed/29983936
http://dx.doi.org/10.1002/fsn3.612

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6021713/
https://www.ncbi.nlm.nih.gov/pubmed/29983936
http://dx.doi.org/10.1002/fsn3.612

Ejemplares similares