What additives should be added to noodles to taste better?

Natural food additives

Nutritional fortifier sweet potato carotenoid ethyl 2- methylbutyrate.

5'- Adenine Nucleotide Carrot Carotenoid Ethyl Nonate

Active calcium algae carotene ethyl octanoate

Calcined shell calcium palm oil carotene ethyl propionate

Coral calcined calcium onion pigment eucalyptus oil

Calcined calcium extracted from animal bones and fish bones, orange eugenol

Calcined calcium moss pigment formic acid from whey

Beet fiber capsanthin

L-carnitine peanut geraniol

Casein phosphopeptide Carya cathayensis pigment geranyl acetate

Corn gluten perilla pigment butyric acid aromatic folic acid

5'- cytidine, pheophorbide, yeast pigment, geranyl propionate.

Dry yeast purple taro pigment guaiacol

Ferritin purple yam pigment heptaldehyde

Separate fish protein radish erythroheptanoic acid

Concentrated fish protein red globular blue pigment 2- heptanone

Heme red yeast rice hexanal

Keywords hesperidin, Redmi, red caproic acid

Inositol Rosa laevigata brown cis -3- hexene isopentenyl ester

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