The improvement effects of Lentinus edodes powder marination on sous vide cooked chicken patties: Physicochemical attributes, oxidative properties and flavor characteristics-Reference-Cited by-同舟云学术

The improvement effects of Lentinus edodes powder marination on sous vide cooked chicken patties: Physicochemical attributes, oxidative properties and flavor characteristics

Published:2024-06 Issue: Volume:444 Page:138689
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sheng Menglong,Lin Songyi,Ma Tingting,Qin Lei,Chang Yixin,Chen Dong

Funder

National Key Research and Development Program of China

Scientific Research Fund of Liaoning Provincial Education Department

Publisher

Elsevier BV

Reference39 articles.

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3. Changes in protein degradation and non-volatile flavor substances of swimming crab (Portunus trituberculatus) during Steaming;Chen;Foods,2022

4. Dynamic changes and formation of key contributing odorants with amino acids and reducing sugars as precursors in shiitake mushrooms during hot air drying;Chen;Food Chemistry,2023

5. Application of winter mushroom powder as an alternative to phosphates in emulsion-type sausages;Choe;Meat Science,2018

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