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Changes in the volatile components of squid (illex argentinus) for different cooking methods via headspace–gas chromatography–ion mobility spectrometry
Squid products are becoming more and more popular with consumers because of their high yields and nutrition, including novel textures with desirable sensory properties. However, it has not been determined whether the cooking method has effects on the flavor of the squid. In this study, the aroma and...
Gespeichert in:
| Veröffentlicht in: | Food Sci Nutr |
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| Hauptverfasser: | , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
John Wiley and Sons Inc.
2020
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7590335/ https://ncbi.nlm.nih.gov/pubmed/33133576 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1877 |
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