Study on the Flavor Compounds of Fo Tiao Qiang under Different Thawing Methods Based on GC–IMS and Electronic Tongue Technology

“Fo Tiao Qiang” is a famous dish with Chinese characteristics. It is delicious, rich in materials, and high in nutritional value. Through physical and chemical analysis, electronic tongue, gas chromatography–ion mobility spectroscopy, and other technologies, the present study explored the quality ch...

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Detalles Bibliográficos
Autores principales: Lin, Ruirong, Yuan, Hongfei, Wang, Changrong, Yang, Qingyu, Guo, Zebin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9099569/
https://www.ncbi.nlm.nih.gov/pubmed/35564052
http://dx.doi.org/10.3390/foods11091330

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9099569/
https://www.ncbi.nlm.nih.gov/pubmed/35564052
http://dx.doi.org/10.3390/foods11091330

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