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Microwave heating and conduction heating pork belly: Non-volatile compounds and their correlation with taste

Xingwei Wang1, Tingting Feng1, Xuejiao Wang1

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, 1800, Lihu Road, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.

Meat Science
|July 7, 2022
PubMed

Keywords:
Electronic tongueMicrostructure integrityPartial least squares regressionSaltinessSensory analysisUmami

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