Changes in Volatile Components during the Refining Process of Crude Fish Oil from Snakehead Fish Viscera by Using GC-IMS and Chemometric Analysis
The optimum conditions and the changes of volatile flavor compounds were studied in each stage of the refining process for the crude fish oil from snakehead fish viscera. In this study, crude fish oil was extracted from snakehead fish viscera, and then the degumming, deacidification, and decolorizat...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-03-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040248 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|