Effect and Mechanisms of Spice Marination on the Formation of Hazards in Roasted Fish
In this study, the hazards and thermal reaction products were monitored in roasted fish marinated with spices. Correlation analysis and dimensionality reduction analysis were carried out using multivariate statistical analysis methods to explore the effect and mechanism of spices on the generation o...
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| Hovedforfatter: | |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
China Food Publishing Company
2024-09-01
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| Serier: | Shipin Kexue |
| Fag: | |
| Online adgang: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-18-004.pdf |
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