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超音波による洗浄がチャネル・キャットフィッシュ・スーリミの品質に与える影響:ゲル特性と匂いのプロフィールに焦点を当てた

Hongli Yu1, Naiyong Xiao1, Sirui Chen1

  • 1College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China.

Food chemistry
|January 1, 2026
PubMed
まとめ

No abstract available in PubMed .

キーワード:
ゲルの特性スリミ超音波による揮発性化合物

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