Research on the Relationships between the Aroma of Sachima and the Contents of Egg
The Sachima samples with different egg contents (0%, 10%, 20% and 30%) were prepared in order to explore the contributions of egg content to aroma of Saqima. The aroma compounds were determined by solid phase microextraction combined with gas chromatography-olfactory-mass spectrometry. The results...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2020-11-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200621?st=article_issue |