Effects of Gradient Heating and Constant Temperature Sterilization on Volatile Substances of Zigong Cold Spicy Beef
The effects of different thermal sterilization processes on the volatile flavor substances of Zigong cold spicy beef were determined by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). In four groups: control (unsterilized), T1 (100 ℃ for 10...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-07-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-13-025.pdf |
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