Effect of Ultrasonic-assisted Boiling on Flavor Quality of Pickled Potherb Mustard-Large Yellow Croaker Soup
Fish soup, using large yellow croaker and pickled potherb mustard as raw materials, was prepared by traditional boiling method and ultrasonic-assisted boiling method, respectively. The changes in flavor characteristics of fish soup during the boiling process were analyzed and compared by sensory eva...
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| Hlavní autoři: | , , , , , , |
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| Médium: | Artigo |
| Jazyk: | Chinês |
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The editorial department of Science and Technology of Food Industry
2026-03-01
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| Edice: | Shipin gongye ke-ji |
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| On-line přístup: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025030275 |
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