Effect of garlic paste addition on volatile flavor substances in crayfish tails

ObjectiveTo investigate the effect of garlic paste addition on volatile flavor substances and color attributes of crayfish tails, and provide a theoretical basis for flavor standardization in industrial production.MethodsThis paper adopts gas chromatography-ion mobility spectrometry (GC-IMS) combine...

पूर्ण विवरण

ग्रंथसूची विवरण

मुख्य लेखकों:	TU Jianqiu, FU Wenjun, YANG Xiaocong, JING Lixiang, ZHU Jing, LI Jianfang
स्वरूप:	Artigo
भाषा:	Inglês
प्रकाशित:	The Editorial Office of Food and Machinery 2026-05-01
श्रृंखला:	Shipin yu jixie
विषय:	crayfish tail gas chromatography-ion mobility spectrometry (gc-ims) volatile flavor substance principal component analysis (pca) browning mechanism
ऑनलाइन पहुंच:	http://ifoodmm.com/spyjx/article/html/202605023
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