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Dynamic changes in quality and flavor compounds of pork tendons during puffing process

Food Science and Technology

Dynamic changes in quality and flavor compounds of pork tendons during puffing process

X. Miao, J. Huang, et al.

This study by Xiao-qing Miao and colleagues explores how different puffing temperatures and times can enhance the quality and flavor of pork tendons. The research identified optimal conditions, revealing an exciting potential for improved portability and taste, using advanced analysis to pinpoint key flavor compounds.... show more
Citation Metrics
Citations
2
Influential Citations
0
Reference Count
27
Citation by Year

Note: The citation metrics presented here have been sourced from Semantic Scholar and OpenAlex.

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