Effects of W/O Nanoemulsion on Improving the Color Tone of Beijing Roast Duck
Traditional Beijing roast duck is often brushed with a high concentration of maltose solution (15% <i>w</i>/<i>v</i>) and shows ununiform color after roasting. A novel W/O nanoemulsion was applied to improve the color tone of Beijing roast ducks and, meanwhile, reduced the am...
| Published in: | Foods |
|---|---|
| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-02-01
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| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/3/613 |