Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying
出版年份 2021 全文链接
标题
Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying
作者
关键词
Surimi gel, Reheating methods, HS-GC–IMS, Volatile flavor compounds, Taste
出版物
FOOD CHEMISTRY
Volume 372, Issue -, Pages 131260
出版商
Elsevier BV
发表日期
2021-09-30
DOI
10.1016/j.foodchem.2021.131260
参考文献
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