食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.35-44,10.DOI:10.1016/j.fshw.2022.07.016
Effect of cooking processes on tilapia aroma and potential umami perception
Danni Zhang 1Charfedinne Ayed 2Ian D.Fisk 3Yuan Liu1
作者信息
- 1. Department of Food Science&Technology,School of Agriculture&Biology,Shanghai Jiao Tong University,Shanghai 200240,China
- 2. Division of Food,Nutrition and Dietetics,School of Biosciences,University of Nottingham,Sutton Bonington Campus,Loughborough LE125RD,UK
- 3. Division of Food,Nutrition and Dietetics,School of Biosciences,University of Nottingham,Sutton Bonington Campus,Loughborough LE125RD,UK University of Adelaide,North Terrace,Adelaide 5005,Australia
- 折叠
摘要
关键词
Tilapia/Thermal cooking process/Aroma/Off-note/Umami分类
轻工纺织引用本文复制引用
Danni Zhang,Charfedinne Ayed,Ian D.Fisk,Yuan Liu..Effect of cooking processes on tilapia aroma and potential umami perception[J].食品科学与人类健康(英文),2023,12(1):P.35-44,10.基金项目
supported in part by the China Scholarship Council Fund （）
