Novel Insights into the Enrichment Pattern of Aroma and Taste in Cooked Marinated Meat Products of Black Pork via Typical Process Steps
This study aims to reveal the evolution mechanism of odour and taste active compounds in cooked marinated pork knuckles via typical process steps; among them, the brine soup stage was the most important part due to spices’ enriching flavours. These results revealed that the content and diversity of...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/22/3643 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|