Effect of Chinese Leek Extracts on the Quality of Sauce Stewed Pigeon Meat

In order to investigate the effect of Chinese leek extracts on the quality of sauce stewed pigeon meat, three kinds of Chinese leeks ('Pingfeng 22' 'Pingfeng 8' and 'Hangyan 998') were used to prepare extract, and different concentrations (0, 0.5%, 1.0%, 1.5%, 2.0%) of...

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發表在:	Shipin gongye ke-ji
Main Authors:	Jie SUN, Yingying ZHANG, Zhuofan YANG, Mengdi WANG, Guoyou YIN, Peifang MA, Mingjun YANG, Yakun LI
格式:	Article
語言:	中文
出版:	The editorial department of Science and Technology of Food Industry 2025-07-01
主題:	sauce stewed pigeon meat chinese leek extracts lipid oxidation protein oxidation quality characteristics
在線閱讀:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050383