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用富含抗氧化剂的水果和蔬菜汁的肉质量变化

İlkay Çelik1, Eda Alagöz2, Hülya Şen Arslan3

  • 1Ege University, Departman of Food Engineering İzmir Turkey.

Food science & nutrition
|April 4, 2025
PubMed
概括

用富含抗氧化剂的果汁,如石榴,黑胡卜和红甜菜来化胸肉,通过减少损失和增强质地,提高了肉质. 感官评估显示,味道或质地没有显著差异,颜色是受影响最严重的属性.

关键词:
黑胡卜是一种黑胡卜.胸肉肉肉 胸肉肉肉肉肉肉肉肉肉石榴果是一种红色甜菜 红色甜菜

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