洞察不同温度下的头中关键味道物质和关键挥发物质的相关性

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Updated: Jun 27, 2025

Preparation of High-Quality Fermented Fish Product
00:05

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

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Zhenyang Liu1, Shuai Wei2, Naiyong Xiao2

  • 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; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, Ourense 32004, Spain.

Food chemistry
|April 30, 2024
PubMed
概括

头的最佳储存需要了解味道的变化. 在4°C或-3°C的冷藏保存了理想的乌玛米和甜美的氨基酸,而在-18°C的冷保持了原始的味道.

关键词:
电子舌头 (E-tongue) 是一种语言.头的头是什么意思味道物质是一种味道物质.重要性的变量.

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