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Effect of the Addition of Scallion, Ginger and Perilla on the Changes in Volatile Compounds and ATP and Related Compounds in Pre-prepared Ovalipes punctatus

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The effects of scallion. ginger and perilla as garnishes on the eating quality of pre-prepared Ovalipes punctatus were investigated. The results of sensory evaluation showed that all three garnishes had a deodorizing effect. with scallion being most effective. https://www.uvmebrl.com/product-category/womens-apparel/
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