The improvement effects of Lentinus edodes powder marination on sous vide cooked chicken patties: Physicochemical attributes, oxidative properties and flavor characteristics
Menglong Sheng, Songyi Lin, Tingting Ma, Lei Qin, Yi-Xin Chang, Dong Chen
Topics & Concepts
ChemistryMarinationFood scienceChewinessFlavorLipid oxidationHexanalAromaRoastingOdorIngredientWater activityChromatographyAntioxidantBiochemistryWater contentOrganic chemistryGeotechnical engineeringPhysical chemistryEngineeringMeat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis