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维和化物之间的相互作用会影响俄罗斯鱼鱼鱼的风味释放

Weijia Zhang1, Li Liu1, Yuanhui Zhao1

  • 1College of Food Science and Engineering, Ocean University of China, 266003 Qingdao, China.

Food chemistry
|November 5, 2023
PubMed
概括

在储存期间鱼的风味释放受到维-化相互作用的影响. 高度的化物降低了素的结合,影响了风味特征和蛋白质结构.

关键词:
化物是一种化物.组合机制 组合机制香味释放释放的味道分子对接是分子对接.维胺是一种维素.频谱学分析的分析.

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