Effect of different sweeteners on the quality, fatty acid and volatile flavor compounds of braised pork
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DOI: 10.3389/fnut.2022.961998
Abstract: This study aimed to assess how several sweeteners (white sugar, Siraitia grosvenorii fruit, mogrosides, and stevia glycoside) affected the flavor, fatty acid composition, and quality of braised pork. The findings indicated that braised meat prepared… read more here.
Keywords: group; flavor; braised pork; fatty acid ... See more keywords