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Controlled formation of characteristic aroma compounds induced by added seasonings during electromagnetic cooking of braised pork: Weakened lipid oxidation and accelerated Maillard reaction

Xiaomin Wang; Yishun Yao; Jingyang Yu; Heping Cui; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho; Ahmad Mohammad Salamatullah
Food Chemistry · Vol. 495 · pp. 146273 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-12-01
Publication Year2025
Volume495
Pages146273
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.146273
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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