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  • 中文期刊(557348)
  • 外文期刊(2)
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期刊名称

  • food quality and safety(1)
  • lwt-food science and technology(1)

关键词

  • dried shrimp; gc-ims; flavor fingerprint; gc-ms; aroma-active compounds(1)
  • dry-cured spanish mackerel; lipids; volatile compounds; principal component analysis; spearman's correlation analysis(1)

作者

  • Hu, Mengyue AND Xue, Yong AND Hu, Mengyue AND Wang, Shanyu AND Liu, Qi AND Cao, Rong AND Cao, Rong(0)

机构

  • chinese acad fishery sci, yellow sea fisheries res inst, dept food engn & nutr, qingdao 266071, peoples r china(1)
  • chinese acad fishery sci, yellow sea fisheries res inst, qingdao 266071, shandong, peoples r china(1)
  • ocean univ china, coll food sci & engn, qingdao 266003, peoples r china(1)
  • ocean univ china, coll food sci & technol, qingdao 266003, peoples r china(1)
  • ocean univ china, sanya ocean inst, sanya, peoples r china(1)
  • qingdao natl lab marine sci & technol, lab marine drugs & bioprod, qingdao 266237, peoples r china(1)
  • qingdao natl lab marine sci & technol, lab marine drugs & bioprod, qingdao, peoples r china(1)

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年份

  • 2024(1)
  • 2021(1)
科研产出
资源类型: 外文期刊
作者:Hu, Mengyue(精确检索)
作者:Xue, Yong(精确检索)
作者:Hu, Mengyue(精确检索)
作者:Wang, Shanyu(精确检索)
作者:Liu, Qi(精确检索)
作者:Cao, Rong(精确检索)
作者:Cao, Rong(精确检索)
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共2条记录
1Lipid changes and volatile compounds formation in different processing stages of dry-cured Spanish mackerel

作者：

机构：

来源：FOOD QUALITY AND SAFETY

关键词： Dry-cured Spanish mackerel; lipids; volatile compounds; principal component analysis; Spearman's correlation analysis

年份：2024

2Flavor profile of dried shrimp at different processing stages

作者：

机构：

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Dried shrimp; GC-IMS; Flavor fingerprint; GC-MS; Aroma-active compounds

年份：2021

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