Quality Changes of Kung Pao Chicken during Cooking
According to the processing technology of Kung Pao Chicken, the changes of color, texture and volatile flavor compounds of Kung Pao Chicken during cooking (stir-frying 0, 2, 4, 6 and 8 min) were studied by colorimeter, texture analyzer and gas chromatography-mass spectrometry. The results showed tha...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040344 |