Articles with "taste compositions" as a keyword



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Effects of two sterilization methods on the taste compositions of sweet and sour spare ribs flavor

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Published in 2021 at "Journal of Food Composition and Analysis"

DOI: 10.1016/j.jfca.2021.104143

Abstract: Abstract Two methods of sterilization—ultra-high pressure (UHP) and irradiation —are mainly used in meat flavor production. In this study, we investigated the effects of the sterilization methods on the taste compositions of sweet and sour… read more here.

Keywords: taste; sterilization; taste compositions; sterilization methods ... See more keywords