Study on the Flavor Compounds of Fo Tiao Qiang under Different Thawing Methods Based on GC–IMS and Electronic Tongue Technology

“Fo Tiao Qiang” is a famous dish with Chinese characteristics. It is delicious, rich in materials, and high in nutritional value. Through physical and chemical analysis, electronic tongue, gas chromatography–ion mobility spectroscopy, and other technologies, the present study explored the quality ch...

Full description

Bibliographic Details
Main Authors: Ruirong Lin, Hongfei Yuan, Changrong Wang, Qingyu Yang, Zebin Guo
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/11/9/1330