Inhibition of the fishy odor from boiled crab meatballs during storage via novel combination of radio frequency and carbon dots
出版年份 2022 全文链接
标题
Inhibition of the fishy odor from boiled crab meatballs during storage via novel combination of radio frequency and carbon dots
作者
关键词
Carbon dots, Radio frequency, Flavor, TMA, Lipid oxidation, GC-MS
出版物
FOOD CONTROL
Volume 136, Issue -, Pages 108843
出版商
Elsevier BV
发表日期
2022-01-20
DOI
10.1016/j.foodcont.2022.108843
参考文献
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