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1
Published in 2021 at "Foods"
DOI: 10.3390/foods10112709
Abstract: This work aims to explore the contribution of prickly ash (Zanthoxylum bungeanum Maxim) on the taste perception of stewed sheep tail fat. Liquid chromatography-tandem quadrupole time of flight mass spectrometry (LC-QTOF-MS) was applied to analyze…
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Keywords:
sheep tail;
taste;
tail fat;
prickly ash ... See more keywords
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3
Published in 2022 at "Foods"
DOI: 10.3390/foods11070896
Abstract: Sheep tail fat and prickly ash play an important role in improving the umami taste of mutton soup. In this work, the effects of prickly ash on key taste compounds in stewed sheep tail fat…
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Keywords:
soup;
prickly ash;
sheep tail;
tail fat ... See more keywords
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2
Published in 2022 at "Foods"
DOI: 10.3390/foods11162539
Abstract: Climate affects Chinese prickly ash peel color directly through temperature and illumination and indirectly influences it through its effect on flavonoid compounds. In this study, a comprehensive evaluation strategy based on high performance liquid chromatography-mass…
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Keywords:
prickly ash;
color;
chinese prickly;
peel color ... See more keywords