研究情報
Research information

研究情報
2025.05.30 玉ねぎの皮の使い道
熟成中の減塩乾燥生ハムの脂質酸化及び揮発性フレーバー化合物に及ぼすタマネギ皮抽出物の影響
Effects of onion skin extract on lipid oxidation and volatile flavor compounds of low-salt dry-cured ham during ripening
Effects of onion skin extract on lipid oxidation and volatile flavor compounds of low-salt dry-cured ham during ripening
© 2025 The Authors. Published by Elsevier Ltd. Creative Commons Attribution-NonCommercial 4.0 International
(https://creativecommons.org/licenses/by-nc/4.0/)
https://doi.org/10.1016/j.lwt.2025.117339
Chen Siqi , et al.
LWT - Food Science and Technology, 2025; 216
doi:10.1016/j.lwt.2025.117339
LWT - Food Science and Technology, 2025; 216
doi:10.1016/j.lwt.2025.117339