Study on the Flavor Compounds of Fo Tiao Qiang under Different Thawing Methods Based on GC–IMS and Electronic Tongue Technology

“Fo Tiao Qiang” is a famous dish with Chinese characteristics. It is delicious, rich in materials, and high in nutritional value. Through physical and chemical analysis, electronic tongue, gas chromatography–ion mobility spectroscopy, and other technologies, the present study explored the quality ch...

Description complète

Détails bibliographiques

Auteurs principaux:	Ruirong Lin, Hongfei Yuan, Changrong Wang, Qingyu Yang, Zebin Guo
Format:	Artigo
Langue:	Inglês
Publié:	MDPI AG 2022-05-01
Collection:	Foods
Sujets:	Fo Tiao Qiang thawing method flavor substances electronic tongue GC–IMS (gas chromatography coupled to an ion mobility spectrometry)
Accès en ligne:	https://www.mdpi.com/2304-8158/11/9/1330
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!