Characterization of the effect of different sugar on volatile flavor compounds of dried fish floss using e‐nose combined with HS‐SPME / GC‐MS
Author:
Affiliation:
1. College of Food Science and Technology Shanghai Ocean University Shanghai China
2. National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Shanghai China
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16567
Reference50 articles.
1. Meat flavour in pork and beef – From animal to meal
2. Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor
3. Volatile Flavor Components in Snow Crab Cooker Effluent and Effluent Concentrate
4. Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process
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