Effects of W/O Nanoemulsion on Improving the Color Tone of Beijing Roast Duck
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DOI: 10.3390/foods12030613
Abstract: Traditional Beijing roast duck is often brushed with a high concentration of maltose solution (15% w/v) and shows ununiform color after roasting. A novel W/O nanoemulsion was applied to improve the color tone of Beijing… read more here.
Keywords: tone beijing; color; color tone; roast duck ... See more keywords