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...

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Detalhes bibliográficos

Principais autores:	TU Jianqiu, FU Wenjun, YANG Xiaocong, JING Lixiang, ZHU Jing, LI Jianfang
Formato:	Artigo
Idioma:	Inglês
Publicado em:	The Editorial Office of Food and Machinery 2026-05-01
coleção:	Shipin yu jixie
Assuntos:	crayfish tail gas chromatography-ion mobility spectrometry (gc-ims) volatile flavor substance principal component analysis (pca) browning mechanism
Acesso em linha:	http://ifoodmm.com/spyjx/article/html/202605023
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