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Comparison of taste components in stewed beef broth under different conditions by means of chemical analyzed
The aims of this study were to investigate the effect of stewing process on the content of taste compounds in stewing beef broth. The amino acids, 5′‐nucleotides, and organic acids in stewing beef broth were determined by HPLC. The results showed that the contents of four 5′‐nucleotides in raw beef...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7020296/ https://www.ncbi.nlm.nih.gov/pubmed/32148804 http://dx.doi.org/10.1002/fsn3.1376 |