Impact of Boiling Conditions on the Molecular and Sensory Profile of a Vegetable Broth-Reference-Cited by-同舟云学术

Impact of Boiling Conditions on the Molecular and Sensory Profile of a Vegetable Broth

Published:2015-02-03 Issue:5 Volume:63 Page:1393-1400
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mougin Alice¹,Mauroux Olivier¹,Matthey-Doret Walter¹,Barcos Eugenia Maria¹,Beaud Fernand¹,Bousbaine Ahmed¹,Viton Florian¹,Smarrito-Menozzi Candice¹

Affiliation:

1. Nestlé Research Center Lausanne, Nestec Ltd., Vers-Chez-Les-Blanc, 1000 Lausanne 26, Switzerland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf506173m

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4. Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)

5. Effects of Vacuum Cooking (Cook-Vide) on the Physical-Chemical Properties of Sea Bream Fillets (Sparus aurata)

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