QR Kodea

Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics

This study investigated the impacts of microwave reheating (MR), boil reheating (BR), and steam reheating (SR) on the flavor profile of Ceramic-Pot Sealed Meat (CPSM). Electronic nose and tongue revealed that the microwaving was superior in preserving the original olfactory and gustatory profiles of...

Deskribapen osoa

Gorde:
Egile Nagusiak: Chunyuan Ping, Yuanqi Liu, Jicai Bi, Xuemei Cai, Xiang Li, Mingfeng Qiao
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Elsevier 2024-10-01
Saila:Food Chemistry: X
Gaiak:
Ceramic-pot sealed meat
Prepared dishes
HS-GC-IMS
Reheating methods
Bionic sensory
Sarrera elektronikoa:http://www.sciencedirect.com/science/article/pii/S2590157524005285
Etiketak: Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

Antzeko izenburuak