风味
机制(生物学)
电压
领域(数学)
化学
材料科学
食品科学
电气工程
工程类
物理
数学
纯数学
量子力学
作者
Xinyu Jiang,Yihuan Liu,Li Liu,Fan Bai,Jinlin Wang,Xu He,Shiyuan Dong,Xiaoming Jiang,Jihong Wu,Yuanhui Zhao,Xinxing Xu
标识
DOI:10.1016/j.fochx.2024.101612
摘要
This study investigated the effect of low-voltage electrostatic field on the flavor quality changes and generation pathways of refrigerated sturgeon caviar. Research has found that after storage for 3-6 weeks, the physicochemical properties of caviar in the LVEF treatment group are better than those in the control group. The results of two-dimensional gas chromatography-time-of-flight mass spectrometry showed that the contents of hexanal, nonanal, (
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