Analysis of Moisture Distribution and Key Volatile Flavor Compounds in Prepared Grilled Fish

With the ready-to-heat prepared grilled fish as study subject, the moisture distribution and volatile flavor compounds of grilled fish under different electric grilling conditions were investigated by LF-NMR and HS-SPME-GC-MS detection technology. The results showed that the lowest processing loss a...

詳細記述

書誌詳細
主要な著者: Yan ZHANG, Shengkai WANG, Xun FU, Tingting FENG, Xiang LI, Qingyu NIE
フォーマット: 論文
言語:zho
出版事項: The editorial department of Science and Technology of Food Industry 2024-01-01
シリーズ:Shipin gongye ke-ji
主題:
オンライン・アクセス:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040003