Analysis of Differences in Marinade Aroma under Different Brining Conditions Based on HS-SPME-GC-MS
This study aims to investigate the effect of different brining conditions on the aroma of the marinade, gas chromatography-mass spectrometry was used to determine the volatile composition of the marinade samples with different brining times in atmospheric pressure (0525-1 and 0525-4) and micro-press...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-12-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020213 |