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Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork
The study aimed to investigate the influence of seasoning formulations (SP(1): water; SP(2): water and salt; SP(3): water, salt and spices; SP(4): water, salt, spices and soy sauce; SP(5): water, salt, spices, soy sauce, sugar; SP(6): water, salt, spices, soy sauce, sugar and cooking wine) on the vo...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824141/ https://www.ncbi.nlm.nih.gov/pubmed/33406625 http://dx.doi.org/10.3390/foods10010083 |