Analysis of Moisture Distribution and Key Volatile Flavor Compounds in Prepared Grilled Fish
With the ready-to-heat prepared grilled fish as study subject, the moisture distribution and volatile flavor compounds of grilled fish under different electric grilling conditions were investigated by LF-NMR and HS-SPME-GC-MS detection technology. The results showed that the lowest processing loss a...
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| Hauptverfasser: | , , , , , |
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| Format: | Artigo |
| Sprache: | Chinês |
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The editorial department of Science and Technology of Food Industry
2024-01-01
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| Schriftenreihe: | Shipin gongye ke-ji |
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| Online-Zugang: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040003 |
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