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Effect of different drying methods on the taste and volatile compounds,sensory characteristics of Takifugu obscurus

Youyou Li Shui Jiang Yiwen Zhu Wenzheng Shi Yin Zhang Yuan Liu

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.223-232,10.

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.223-232,10.DOI:10.1016/j.fshw.2022.07.012

Effect of different drying methods on the taste and volatile compounds,sensory characteristics of Takifugu obscurus

Youyou Li ¹Shui Jiang ²Yiwen Zhu ²Wenzheng Shi ³Yin Zhang ⁴Yuan Liu²

作者信息

1. College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China Department of Food Science&Technology,School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,China
2. Department of Food Science&Technology,School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,China
3. College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China
4. Key Laboratory of Meat Processing of Sichuan,Chengdu University,Chengdu 610106,China
折叠

摘要

关键词

Hot air drying/Microwave vacuum drying/Hot air-assisted radio frequency drying/Takifugu obscurus/Quantitative descriptive analysis

分类

轻工纺织

引用本文复制引用

Youyou Li,Shui Jiang,Yiwen Zhu,Wenzheng Shi,Yin Zhang,Yuan Liu..Effect of different drying methods on the taste and volatile compounds,sensory characteristics of Takifugu obscurus[J].食品科学与人类健康(英文),2023,12(1):P.223-232,10.

基金项目

supported by The National Natural Science Foundation of China (32001824, 31972198, 31901813, 31901816, 32001827) （32001824, 31972198, 31901813, 31901816, 32001827）

Startup Fund for Youngman Research at SJTU (SFYR at SJTU) （SFYR at SJTU）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

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