Effects of thyme (Thymus vulgaris L.) addition on the volatile compounds of mutton broth during boiling
To investigate the effects of thyme (Thymus vulgaris L.) addition on the flavor modification of mutton broth during boiling, three mutton-broth samples with various thyme contents 0.06% (S1), 0.30% (S2), and 1.50% (S3) were analyzed and compared, without thyme as control (0.00%, S0). The meaty, fatt...
Enregistré dans:
| Auteurs principaux: | , , , , , |
|---|---|
| Format: | article |
| Langue: | EN |
| Publié: |
KeAi Communications Co., Ltd.
2022
|
| Sujets: | |
| Accès en ligne: | https://doaj.org/article/597c249951634c8ebe66e1ffc305bd48 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|