Process Optimization and Flavor Composition Analysis of Seriola lalandi Roe by Yeast Fermentation

To explore the effects of yeast fermentation on deodorization and flavor enhancement of Seriola lalandi roe, the nutritional value of Seriola lalandi roe were studied in this paper at first, and then high sugar type instant dry yeast was selected as the fermenting agent, the optimal fermentation pro...

Descripción completa

Detalles Bibliográficos

Autores principales:	Yi SONG, Jianhui YAN, Meichao ZHANG, Shiyang LI, Yue ZHAO, Haohao WU
Formato:	Artigo
Lenguaje:	Chinês
Publicado:	The editorial department of Science and Technology of Food Industry 2023-12-01
Colección:	Shipin gongye ke-ji
Materias:	seriola lalandi roe yeast fermentation solid-phase microextraction-gas chromatography-mass spectrometry (spme/gc-ms) volatile flavor composition relative odor activity values (roav)
Acceso en línea:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023010153
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!