上海交大研究生院主页平台管理系统 liuyuan--SJTU-MFFi-- Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurus

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Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurus

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Journal:Food Science and Human Wellness

ISSN No.:2213-4530

Translation or Not:no

Date of Publication:2022-07-01

Indexed by:期刊论文

Date of Publication:2022-07-01

Pre One:In Vivo Detection of Tetrodotoxin in Takifugu obscurus Based on Solid-Phase Microextraction Coupled with Ultrahigh-Performance Liquid Chromatography–Tandem Mass Spectrometry

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