Analysis of volatile flavor changes of sea urchin gonads and phospholipids after heating based on <scp>GC‐IMS</scp>-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Analysis of volatile flavor changes of sea urchin gonads and phospholipids after heating based on GC‐IMS

Published:2022-09-10 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Wang Youjun¹²^ORCID,Jiang Lu¹,An Dongping¹²,Zhao Yangmeijin¹²,He Yuxuan¹²,Wu Fangbing¹,Zhao Hui¹²,Lu Xuefeng¹²,Lu Hang¹²³^ORCID

Affiliation:

1. College of Food Science and Engineering, Dalian Ocean University Dalian China

2. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University Dalian China

3. Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University Lianyungang China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17107

Reference44 articles.

1. Precursors of Chicken Flavor. II. Identification of Key Flavor Precursors Using Sensory Methods

2. Strategy for the identification of flavor compounds in e-liquids by correlating the analysis of GCxIMS and GC-MS

3. Characteristic flavor of Antarctic krill (Euphausia superba) and white shrimp (Penaeus vannamei) induced by thermal treatment

4. A fresh look at meat flavor

5. Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP