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竹叶粉中的加工诱导的变化:固定方法对颜色稳定性,挥发性化合物和感官配置文件的影响

Qi Wang1,2, Zhaojun Wang1,2, Qiuming Chen1,2

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

Foods (Basel, Switzerland)
|November 27, 2025
PubMed
概括

固定方法显著影响竹叶粉质量. 烤最好保存挥发性化合物和感觉属性,如草和水果的音符,而漂白提供了优越的色彩稳定性.

关键词:
在GC-MS/O中使用.竹叶粉末的使用方法具有特征的气味.动态变化是变化的动态.热处理处理 热处理

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