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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2022
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| Materias: | |
| 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 |