Nonvolatile taste compounds of Shanghai smoked fish: A novel three stages control techniques

In this work, the effect of processing stages including first soaking (FS), frying after first soaking (FFS), and second soaking (SS) on nonvolatile taste compounds of Shanghai smoked fish was investigated using high‐performance liquid chromatography (HPLC) and automatic amino acid analyzer. Results...

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Detalles Bibliográficos
Autores principales: Zhou, Yu, Chen, Shunsheng, Wang, Xichang, Zhang, Hongcai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7802575/
https://www.ncbi.nlm.nih.gov/pubmed/33473273
http://dx.doi.org/10.1002/fsn3.1960

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7802575/
https://www.ncbi.nlm.nih.gov/pubmed/33473273
http://dx.doi.org/10.1002/fsn3.1960

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