Microwave heating and conduction heating pork belly: Non-volatile compounds and their correlation with taste characteristics, heat transfer modes, and matrix microstructure
Xingwei Wang, Tingting Feng, Xuejiao Wang, Shuqin Xia, Jingyang Yu, Xiaoming Zhang
Topics & Concepts
UmamiChemistryElectronic tongueTasteMicrostructureFood scienceAromaMatrix (chemical analysis)MicrowaveBrowningHydrolysisDissolutionChromatographyBiochemistryOrganic chemistryCrystallographyQuantum mechanicsPhysicsMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing Techniques