Evaluation and Analysis of Key Flavor and Warmed-over Flavor of Pre-prepared Steamed Pork with Preserved Vegetable Based on HS-SPME-GC-MS Combined with Electronic Tongue
In order to study the key flavor characteristics and the influence of oxidation degree of oil on warmed-over flavor of pre-prepared steamed pork with preserved vegetable. The volatile flavor compounds and taste indexes of different brands of pre-prepared steamed pork with preserved vegetable were qu...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , , , , , , |
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| Formáid: | Artigo |
| Teanga: | Chinês |
| Foilsithe / Cruthaithe: |
The editorial department of Science and Technology of Food Industry
2024-11-01
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| Sraith: | Shipin gongye ke-ji |
| Ábhair: | |
| Rochtain ar líne: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023110208 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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