Effects of Different Cooking Methods on Volatile Components of Ctenopharyngodon idella Meat
The effects of different cooking methods (raw, microwave, steaming and frying) on the volatile components of Ctenopharyngodon idella were analyzed by gas chromatography-mass spectrometry, electronic nose technique and sensory evaluation. The results of gas chromatography-mass spectrometry showed tha...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023070063 |