Changes in Flavor Substances of Sauced Beef during Processing Based on the Maillard Reaction
In this study, sauced beef was prepared by three different cooking processes: ultrasonic-assisted stepwise cooking (CF), stepwise cooking (F) and traditional cooking (CT). In order to investigate changes in the flavor substances of sauced beef during different cooking processes, the effect of the th...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2024-12-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-016.pdf |
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