Analysis the Changes of Flavor Profile of Squid Tentacles during the Baking Process Based on Gas Chromatography-Ion Mobility Spectroscopy and Electronic Tongue
Gas chromatography-ion mobility spectroscopy and electronic tongue technology were used to analyze the differences and changes of flavor substances in the baking of squid tentacles, in order to study the changes of flavor profile in the baking of squid tentacles. The results showed that with the ext...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060422 |
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