Effects of ultrasound on the taste components from aqueous extract of unsmoked bacon

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Jian Zhang1, Wangang Zhang1, Lujuan Xing1

  • 1Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.

Food Chemistry
|July 4, 2021
PubMed

Keywords:
(1)H NMRMetabolic pathwayTaste profileUltrasoundUnsmoked bacon

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