Analysis on Composition and Sensory Quality of Characteristic Flavor Substances in Different Cold-eating Rabbits
Cold-eating rabbit was a representative traditional delicacy in Zigong. To explore the composition and differences of the characteristic flavors of cold-eating rabbits from different markets, headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology and se...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-07-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024100239 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|