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Quality and Flavor Difference in Dry-Cured Meat Treated with Low-Sodium Salts: An Emphasis on Magnesium.

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第一作者： Jun,Xiang

第一单位： Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.

作者： Jun,Xiang ^[1] ; Xuejiao,Wang ^[1] ; Chaofan,Guo ^[1] ; Liping,Zang ^[1] ; Houde,He ^[1] ; Xiaoyu,Yin ^[1] ; Jianping,Wei ^[2] ; Jianxin,Cao ^[1]

作者单位： Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China. ^[1] College of Food Science and Technology, Northwest University, Xi'an 710000, China. ^[2]

关键词 aroma dry-cured meat low-sodium salt magnesium ion salt reduction taste

医学主题词肉制品(Meat Products);镁(Magnesium);动物(Animals);钠(Sodium);盐类(Salts);味觉(Taste);调味剂(Flavoring Agents);氢离子浓度(Hydrogen-Ion Concentration);氨基酸类(Amino Acids);食品处理和加工(Food Handling)

DOI 10.3390/molecules29102194

PMID 38792055

发布时间 2024-05-27

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2024年29卷10期

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Quality and Flavor Difference in Dry-Cured Meat Treated with Low-Sodium Salts: An Emphasis on Magnesium.

Molecules (Basel, Switzerland)

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Quality and Flavor Difference in Dry-Cured Meat Treated with Low-Sodium Salts: An Emphasis on Magnesium.

Molecules (Basel, Switzerland)

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Molecules (Basel, Switzerland)

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