Analysis of Flavor and Taste Characteristics of Qingtian Carp Soup

In traditional fish soup preparation, carp was rarely used as a raw material due to its strong earthy flavor and poor meat quality. However, Qingtian carp, cultivated through the paddy field farming method, exhibits a mild earthy flavor and soft edible scales, making it suitable for soups. To explor...

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Opis bibliograficzny

Główni autorzy:	Meijiao GUI, Zihui LI, Mengli HAN, Zhenhao SONG, Wenzheng SHI, Guanhong XU, Yinghong QU
Format:	Artigo
Język:	Chinês
Wydane:	The editorial department of Science and Technology of Food Industry 2025-06-01
Seria:	Shipin gongye ke-ji
Hasła przedmiotowe:	crap soup snakehead fish soup gas chromatography-ion mobility spectrometry (gc-ims) electronic nose flavor characteristic
Dostęp online:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070147
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