Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup

To investigate the effect of welsh onion on taste components and sensory characteristics in porcine bone soup, the stewing condition was as follows: the material–liquid ratio (m/V) was 1:1, the stewing time was 5.0 h, and the ratio of welsh onion was 2.5%. Then, the content of taste components was m...

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Detalles Bibliográficos
Autores principales: Liang, Li, Zhou, Chenchen, Zhang, Yuyu, Sun, Baoguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701721/
https://www.ncbi.nlm.nih.gov/pubmed/34945519
http://dx.doi.org/10.3390/foods10122968

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701721/
https://www.ncbi.nlm.nih.gov/pubmed/34945519
http://dx.doi.org/10.3390/foods10122968

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