Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC–MS, OAV, and multivariate analysis
出版年份 2020 全文链接
标题
Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC–MS, OAV, and multivariate analysis
作者
关键词
Fried shallot oil (FSO), GC–MS, Odor Activity Values (OAVs), Principal Component Analysis (PCA), Orthogonal partial least squares analysis (OPLS-DA), Classification
出版物
FOOD CHEMISTRY
Volume 345, Issue -, Pages 128748
出版商
Elsevier BV
发表日期
2020-12-10
DOI
10.1016/j.foodchem.2020.128748
参考文献
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