Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup

The effects of cooking modes [cooking in stainless-steel pot (SS), ceramic pot (CP), and electrical ceramic stewpot (EC) with different stewing time] on chemical compositions, whiteness, 5′-nucleotides, fatty acids (FAs), sensory quality and flavor substances in chicken soup added Clitocybe squamulo...

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Detalles Bibliográficos
Autores principales: Lai, Jing, Wu, Ruiyun, Wang, Ji, Wang, Ying, Zhang, Xin, Zhou, Liyuan, Zhu, Yingchun
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/PMC9705982/
https://www.ncbi.nlm.nih.gov/pubmed/36458169
http://dx.doi.org/10.3389/fnut.2022.1048352

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9705982/
https://www.ncbi.nlm.nih.gov/pubmed/36458169
http://dx.doi.org/10.3389/fnut.2022.1048352

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