Effects of Cooking Methods on Lipids and Volatile Substances in Penaeus vannamei
In order to explore the mechanism of flavor differences, the effect of two cooking methods, namely steaming and microwaving on the lipid composition, the degree of lipid oxidation and hydrolysis, and volatile substances in Penaeus vannamei was studied. The results showed that the contents of total l...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-03-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-6-043.pdf |