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Updated: May 12, 2026

In Situ Visualization of the Phase Behavior of Oil Samples Under Refinery Process Conditions
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嘉东糊中的芳香成分和感官相关性:对固体,液体和油相的比较分析

Yang Li1, Kuan Lu1, Min Wang1

  • 1College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao 266042, China.

Food research international (Ottawa, Ont.)
|April 19, 2025
PubMed
概括

了解贾东鱼 (JDSP) 的香味成分是风味发展的关键. 这项研究确定了JDSP分数中的关键芳香化合物,揭示了它们对肉类,烤肉和鱼味的影响,以更好地调味应用.

关键词:
组件分离 组件的分离方式关键的芳香物质是关键的芳香物质.区域特色食品 区域特色食品感官相关性分析 感官相关性分析

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