Effects of four cooking methods on flavor and sensory characteristics of scallop muscle

This work aimed to explore the influence of four different cooking methods (Boiling, roasting, frying, and microwaving) on the sensory characteristics of scallop muscles. Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and electronic nose (e-nose) were combined to analyze the arom...

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Detalles Bibliográficos
Autores principales: Wang, Yueyao, Tian, Guifang, Mao, Kemin, Chitrakar, Bimal, Wang, Zhongxuan, Liu, Jie, Bai, Xinzhong, Sang, Yaxin, Gao, Jie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9605777/
https://www.ncbi.nlm.nih.gov/pubmed/36313075
http://dx.doi.org/10.3389/fnut.2022.1022156

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9605777/
https://www.ncbi.nlm.nih.gov/pubmed/36313075
http://dx.doi.org/10.3389/fnut.2022.1022156

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