Effect of thermal treatments on processing and flavor quality of Acrossocheilus fasciatus

被引：0
|
作者：
Bu, Weichao [1 ]
Guo, Shuirong [2 ]
Zhu, Shicheng [1 ]
Zhou, Fan [3 ]
Bei, Yijiang [3 ]
Yao, Gaohua [3 ]
Qi, Ming [3 ]
Huang, Yuanfei [3 ]
Ding, Xueyan [3 ]
Xiang, Xingwei [1 ]
机构：
[1] College of Food Science and Technology, Zhejiang University of Technology, Hangzhou,310014, China
[2] Hangzhou Center for Agricultural Technology Extension, Hangzhou,310020, China
[3] Zhejiang Fisheries Technical Extension Center, Hangzhou,310012, China
来源：
LWT | 2025年 / 215卷
关键词：
D O I：
10.1016/j.lwt.2024.117273
中图分类号：
学科分类号：
摘要：
Gas chromatography
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