Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal Sterilization.

Zhao, Jie; Zhang, Yimao; Chen, Yu; Zheng, Yuhui; Peng, Changbo; Lin, Hongbin; Che, Zhenming; Ding, Wenwu

Zhao, Jie; Zhang, Yimao; Chen, Yu; Zheng, Yuhui; Peng, Changbo; Lin, Hongbin; Che, Zhenming; Ding, Wenwu.

Afiliación

Zhao J; College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Zhang Y; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400000, China.
Chen Y; College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Zheng Y; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400000, China.
Peng C; College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Lin H; College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Che Z; College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Ding W; College of Food and Bioengineering, Xihua University, Chengdu 610039, China.

Foods ; 12(1)2022 Dec 25.

Article en En | MEDLINE | ID: mdl-36613325

Palabras clave

GC×GC-MS; condiment; sensory evaluation; sterilization; volatile composition

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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