Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup
To investigate the effects of ultrasonic-assisted stewing (UAS) on the quality of chicken soup, the nutritional content, emulsifying properties and flavor characteristic were detected, and the underlying mechanisms were analyzed. The results showed that UAS led to a milky appearance, improved nutrie...
| Main Authors: | , , , , , |
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| 格式: | 文件 |
| 语言: | English |
| 出版: |
Elsevier
2025-01-01
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| 丛编: | Food Chemistry: X |
| 主题: | |
| 在线阅读: | http://www.sciencedirect.com/science/article/pii/S2590157525000306 |