Effects of different natural exogenous additives on the physicochemical and flavor properties of crispy fried spareribs
This study aimed to investigate the effects of different exogenous additives on the physicochemical properties and volatile flavor substances of crispy fried spareribs. Results showed that the addition of rattan pepper, Houttuynia cordata, Litsea, and plum had no significant effect (P > 0.05)...
Saved in:
Main Authors: | , , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Tsinghua University Press
2024-12-01
|
Series: | Food Science of Animal Products |
Subjects: | |
Online Access: | https://www.sciopen.com/article/10.26599/FSAP.2024.9240093 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|