Effect of steam heating on the quality and flavor of beef celery baozi filling.
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DOI: 10.1002/jsfa.70227
Abstract: As a traditional Chinese food, baozi are mainly cooked by steam heating. The lipid oxidation level during the steaming process has an important effect on the formation of flavor. Therefore, physicochemical parameters, electronic nose, electronic… read more here.
Keywords: baozi; steam heating; flavor beef; quality flavor ... See more keywords