Nonvolatile taste compounds of Shanghai smoked fish: A novel three stages control techniques-Reference-Cited by-同舟云学术

Nonvolatile taste compounds of Shanghai smoked fish: A novel three stages control techniques

Published:2020-11-24 Issue:1 Volume:9 Page:87-98
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Zhou Yu¹²,Chen Shunsheng¹²³,Wang Xichang¹²³,Zhang Hongcai¹²³⁴^ORCID

Affiliation:

1. Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai) at China Ministry of Agriculture Shanghai Ocean University Shanghai China

2. College of Food Science and Technology Shanghai Ocean University Shanghai China

3. National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Shanghai Ocean University Shanghai China

4. School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China

Funder

National Key Research and Development Program of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1960

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4. Flavor nucleotides and their usage in food;Cui G. Y.;China Condiment,2001

5. Effects of ultrasonic treatment on Maillard reaction and product characteristics of enzymatic hydrolysate derived from mussel meat;Dong Z. Y.;Journal of Food Process Engineering,2019

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