Lipid Oxidation Characteristics and Flavor Quality Evaluation of Steamed Sturgeon Dorsal Meat
The impact of steaming time on the lipid oxidation and flavor of sturgeon dorsal meat were investigated. The study characterized the degree of lipid oxidation using peroxide value, acid value, malondialdehyde, and conjugated dienes. The effects of changes in fatty acid on volatile compounds and nutr...
Na minha lista:
| Principais autores: | , , , , , , , |
|---|---|
| Format: | Artigo |
| Sprog: | Chinês |
| Udgivet: |
The editorial department of Science and Technology of Food Industry
2024-08-01
|
| Serier: | Shipin gongye ke-ji |
| Fag: | |
| Online adgang: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120061 |
| Tags: |
Ingen Tags, Vær først til at tagge denne postø!
|