Effects of sugar addition on adipolysis and volatile profiles of dry cured sausage
As sugar play a primary role in food flavor and biochemical reaction during the industrial manufacture of dry cured meat products, we aim to evaluate the function of sugar and how the quality changed with the addition of sugar on dry cured sausage after three months of preservation, and the correspo...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co. Ltd.
2022-06-01
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| Series: | Journal of Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772566922000143 |