Characterization of the key odorants of crucian carp soup and flavour improvement by modulated temperature mode in electrical stewpot
Author:
Affiliation:
1. College of Food Science and Engineering Yangzhou University Yangzhou Jiangsu China
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.3676
Reference50 articles.
1. Changes in Nutrient Profile and Antioxidant Activities of Different Fish Soups, Before and After Simulated Gastrointestinal Digestion
2. Characterization of Volatile Compounds in Grass Carp(Ctenopharyngodon idellus)Soup Cooked Using a Traditional Chinese Method by GC-MS
3. The meat quality of some freshwater fish: Nutritive and technological aspects
4. The effects of free amino acids, nucleic compounds, and volatile constituents offunazushi (fermented sushi of crucian carp (Cyprinus auratus)) on preference
5. Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis
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