Changes in the Physical–Chemical Properties and Volatile Flavor Components of Dry-Cured Donkey Leg during Processing

In order to explore the quality variation and flavor formation of dry-cured donkey leg, the changes in physical–chemical composition, lipolytic, free amino acids content and volatile flavor compounds were investigated in this study. Six fresh, trimmed hind legs with average weight of 8.12 ± 0.8 kg w...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhang, Jingjing, Wei, Zixiang, Zhang, Huachen, Xie, Lan, Vincenzetti, Silvia, Polidori, Paolo, Li, Lanjie, Liu, Guiqin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658863/
https://www.ncbi.nlm.nih.gov/pubmed/36360155
http://dx.doi.org/10.3390/foods11213542

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658863/
https://www.ncbi.nlm.nih.gov/pubmed/36360155
http://dx.doi.org/10.3390/foods11213542

Ejemplares similares