Optimization of Processing Techniques and Quality Analysis of Gastrodia elata Chicken Soup
To explore the effect of different processing technologies on the quality of Gastrodia elata chicken soup (GECS), this study employed single-factor and orthogonal optimization experiments, utilizing physicochemical indicators, free amino acid analysis, and headspace solid-phase microextraction-gas c...
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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
2025-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060449 |
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