Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cooking
Xiaomin Wang, Meigui Huang, Yishun Yao, Jingyang Yu, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi‐Tang Ho
Topics & Concepts
CookerAromaFood scienceCooking methodsInduction heatingChemistryPhysicsEngineeringMechanical engineeringElectromagnetic coilQuantum mechanicsMeat and Animal Product QualityFood Quality and Safety StudiesFermentation and Sensory Analysis