Study on the Flavor Compounds of Fo Tiao Qiang under Different Thawing Methods Based on GC-IMS and Electronic Tongue Technology.

Lin, Ruirong; Yuan, Hongfei; Wang, Changrong; Yang, Qingyu; Guo, Zebin

Lin, Ruirong; Yuan, Hongfei; Wang, Changrong; Yang, Qingyu; Guo, Zebin.

Afiliação

Lin R; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China.
Yuan H; State Key Laboratory of Food Safety Technology for Meat Products, Xiamen 361100, China.
Wang C; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Yang Q; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China.
Guo Z; State Key Laboratory of Food Safety Technology for Meat Products, Xiamen 361100, China.

Foods ; 11(9)2022 May 03.

Article em En | MEDLINE | ID: mdl-35564052

Palavras-chave

Fo Tiao Qiang; GCIMS (gas chromatography coupled to an ion mobility spectrometry); electronic tongue; flavor substances; thawing method

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China

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