红外光谱学
红外线的
光谱学
化学
对虾
分析化学(期刊)
色谱法
有机化学
生物
小虾
生态学
光学
物理
量子力学
作者
Jian Shi,Qianqian Liang,Qianqian Liang,Qianqian Liang,Yurui Zhang,Qianqian Liang,Qianqian Liang,Qianqian Liang,Qianqian Liang
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-11-01
卷期号:458: 140233-140233
被引量:2
标识
DOI:10.1016/j.foodchem.2024.140233
摘要
To analyze the effect of various drying treatments (microwave drying (MD), hot air drying (HAD), vacuum drying (VD), and vacuum freeze drying (VFD)) on taste compounds in Penaeus vannamei, relevant indicators such as free amino acids, 5'-nucleotides, and organic acids were performed. Multidimensional infrared spectroscopy (MM-IR) results found that there were notable variations in taste properties of P. vannamei. There were 18 autocorrelation peaks in 3400-900 cm
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