Insight into the effects of different reheating methods on the nutritional profile and volatile flavor compounds of frozen pre-cooked minced pork products fortified with n-3 polyunsaturated fatty acids

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: 15 March 2026

Source: LWT, Volume 244

Author(s): Boruo Yang, Pei Lin, Jin Liu, Mei Lan, XuanYi Liu, Weihao Xiong, Min Zhang, Luan Lin, Peng Liang

Publication date: 15 March 2026Source: LWT, Volume 244Author(s): Boruo Yang, Pei Lin, Jin Liu, Mei Lan, XuanYi Liu, Weihao Xiong, Min Zhang, Luan Lin, Peng Liang Read More

Related posts:

Default ThumbnailEffects of different fermentation methods on the highland barley reconstituted dough and bread Default ThumbnailDissipation and risk assessment of isofetamid in ginseng under field conditions Default ThumbnailPhysicochemical and structural properties of gluten-free black rice dough: the effect and mechanism analysis of inulin polymerization degree and replacement level