化学
己醛
壬醛
风味
疏水效应
八醛
庚烷
肌原纤维
食品科学
有机化学
生物化学
醛
催化作用
作者
Yongxia Xu,Jiamei Zhao,Rui Wang,Xuepeng Li,Hongbo Mi,Jianrong Li
摘要
The results suggested that hydrophobic interactions were enhanced upon short-term heating, whereas long-term heating weakend them. The results provide information concerning improvement of the flavor profile of freshwater fish surimi products. © 2019 Society of Chemical Industry.
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