Comparison of taste components in stewed beef broth under different conditions by means of chemical analyzed.

Food Sci Nutr · 2020 · PMC7020296 · PMID 32148804

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a decreasing trendno p-value reported

The content of succinic acid showed a decreasing trend with the increase in sugar content, and the maximum content was 4.69 μg/g when the sugar addition was 1.25 g.

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