1H NMR-based metabolomics profiling and taste of stewed pork-hock in soy sauce.
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DOI: 10.1016/j.foodres.2018.12.035
Abstract: Stewed pork-hock in soy sauce is a representative meat product in China. Its taste quality is highly related to primary and secondary metabolites. This study researched the effects of stewing points (0, 30, 60 and… read more here.
Keywords: stewed pork; soy sauce; pork hock; hock soy ... See more keywords