Cargando…
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...
Autores principales: | Liang, Li, Zhou, Chenchen, Zhang, Yuyu, Sun, Baoguo |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
|
Materias: | |
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 |
Ejemplares similares
-
Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup
por: Duan, Wen, et al.
Publicado: (2021) -
Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash
por: Huang, Yan, et al.
Publicado: (2022) -
Thiolane-type sulfides from garlic, onion, and Welsh onion
por: Nohara, Toshihiro, et al.
Publicado: (2021) -
Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review
por: Zhang, Lili, et al.
Publicado: (2021) -
Decoding the Effect of Age on the Taste Perception of Chicken Breast Soup Based on LC-QTOF-MS/MS Combined with a Chemometric Approach
por: Zhang, Lili, et al.
Publicado: (2023)