Effect of different sweeteners on the quality, fatty acid and volatile flavor compounds of braised pork

This study aimed to assess how several sweeteners (white sugar, Siraitia grosvenorii fruit, mogrosides, and stevia glycoside) affected the flavor, fatty acid composition, and quality of braised pork. The findings indicated that braised meat prepared with sweeteners differed from typical braised pork...

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Detalles Bibliográficos
Autores principales: He, Zhi-gui, Zhang, Ying, Yang, Ming-duo, Zhang, Yu-qing, Cui, Ying-ying, Du, Mi-ying, Zhao, Dong, Sun, Hui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9387942/
https://www.ncbi.nlm.nih.gov/pubmed/35990336
http://dx.doi.org/10.3389/fnut.2022.961998

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9387942/
https://www.ncbi.nlm.nih.gov/pubmed/35990336
http://dx.doi.org/10.3389/fnut.2022.961998

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