Effects of electron‐beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique
Author:
Affiliation:
1. School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
2. Shanghai Shuneng Irradiation Technology Co., Ltd Shanghai Academy of Agricultural Sciences Shanghai 201403 China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15541
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1. Comparative characterization of aroma compounds in silver carp (Hypophthalmichthys molitrix), Pacific whiting (Merluccius productus) and Alaska pollock (Theragra chalcogramma) surimi by aroma extract dilution analysis, odor activity value, and aroma recombination studies;An Y.;Journal of agricultural and food chemistry,2020
2. Impact of electron-beam irradiation on the quality characteristics of raw ground beef
3. Aroma profile of a red plum purée processed by high hydrostatic pressure and analysed by SPME–GC/MS
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5. Authenticity of raspberry flavor in food products using SPME ‐chiral‐ GC ‐ MS
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