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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
Food Research International · Vol. 188 · pp. 114506 · 2024
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2024-07-01
Publication Year2024
Volume188
Pages114506
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2024.114506
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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