Enrichment of taste and aroma perceptions in chicken meat stewed in braised soup used repeatedly.
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DOI: 10.1111/1750-3841.16180
Abstract: Flavor enrichment of sauce-braised chicken creates a popular umami taste and aroma. In order to preliminarily reveal the enrichment of taste and aroma compounds of sauce-braised meat products processed with braised soup used repeatedly, the… read more here.
Keywords: meat; taste; braised soup; taste aroma ... See more keywords