Characterization of aroma profiles and volatile organic compounds in silver carp surimi gel by GC-IMS, SPME-GC-MS, and sensory evaluation: Affected by okara insoluble dietary fiber with varied particle sizes
芳香
色谱法
化学
膳食纤维
纤维
气相色谱-质谱法
食品科学
粒径
质谱法
有机化学
物理化学
作者
Jing Qiu,Libin Cai,Shanbai Xiong,Juan You,Tao Yin,Yueqi An