Using GC-IMS and SPME-GC-MS to Analysis the Flavor Improvement of Oyster (Crassostrea gigas) Hydrolysates Treated with Lemon Juice
Objects: The aim of this study was to find out the effect of lemon juice on the inhibition of lipid oxidation in oyster and flavor improvement of oyster hydrolysates. Furthermore, the difference of characteristic aromatic compounds in oyster hydrolysate before and after flavor improvement was clearl...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Chinês |
| Publicat: |
The editorial department of Science and Technology of Food Industry
2022-09-01
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| Col·lecció: | Shipin gongye ke-ji |
| Matèries: | |
| Accés en línia: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110196 |
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