Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

出版年份 2016 全文链接

标题

Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

作者

关键词

Silver carp, Washing, Monolithic material sorptive extraction (MMSE), Odor activity value (OAV), Gas chromatography–mass spectrometry (GC–MS), E-nose, Sensory evaluation

出版物

FOOD CHEMISTRY

Volume 207, Issue -, Pages 205-213

出版商

Elsevier BV

发表日期

2016-03-10

DOI

10.1016/j.foodchem.2016.03.026

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