Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal Sterilization

This study investigated the differences between three sterilized samples to reveal the unique aroma characteristics of the sauce in bean paste fish by multiple analysis methodologies. Samples were subjected to pasteurized (PS), high-temperature sterilization (HTS), and ultra-high-pressure treatment...

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Detalles Bibliográficos
Autores principales: Zhao, Jie, Zhang, Yimao, Chen, Yu, Zheng, Yuhui, Peng, Changbo, Lin, Hongbin, Che, Zhenming, Ding, Wenwu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818534/
https://www.ncbi.nlm.nih.gov/pubmed/36613325
http://dx.doi.org/10.3390/foods12010109

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818534/
https://www.ncbi.nlm.nih.gov/pubmed/36613325
http://dx.doi.org/10.3390/foods12010109

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