Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying
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Title
Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying
Authors
Keywords
Surimi gel, Reheating methods, HS-GC–IMS, Volatile flavor compounds, Taste
Journal
FOOD CHEMISTRY
Volume 372, Issue -, Pages 131260
Publisher
Elsevier BV
Online
2021-09-30
DOI
10.1016/j.foodchem.2021.131260
References
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