Effect of Sous-vide cooking on the quality and digestion characteristics of braised pork
Shuai Jiang, Dejiang Xue, Ze Zhang, Kai Shan, Weixin Ke, Miao Zhang, Di Zhao, Yingqun Nian, Xinglian Xu, Guanghong Zhou, Chunbao Li
Topics & Concepts
Food scienceChemistryFlavorCooking methodsSous videMalondialdehydeDigestion (alchemy)AntioxidantChromatographyBiochemistryMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesFood Quality and Safety Studies