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Updated: Jun 21, 2025

Analysis of Effect of Compound Salt Stress on Seed Germination and Salt Tolerance Analysis of Pepper Capsicum annuum L.
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关于不同方法对蛋黄的影响的新见解:物理化学和感官分析

Xuejing Gao1,2, Mengya Zhang1,2, Junhua Li1,2

  • 1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.

Foods (Basel, Switzerland)
|July 13, 2024
PubMed
概括

微波通过增加盐含量,氨基酸和特定挥发性化合物来增强蛋黄 (SEY) 的风味和香味. 这种方法为开发SEY风味配置文件提供了一个有前途的方法.

关键词:
氨基酸氨基酸是一种氨基酸.电子鼻子 电子鼻子电子舌头是一种电子舌头.脂肪酸脂肪酸是一种脂肪酸.感觉特征 感觉特征 感觉特征热处理是一种热处理.挥发性有机化合物 挥发性有机化合物

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