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| 水产品挥发性风味化合物生成机理及其分析技术研究进展 |
| 赵燕芬1, 张玉莹1,2, 张雪迪1,2, 孙培梓1, 任响1, 李冬梅1,2,3 |
1.大连工业大学 食品学院,辽宁 大连 116034;
2.国家海洋食品工程技术研究中心,辽宁 大连 116034;
3.大连工业大学,海洋食品精深加工关键技术省部共建协同创新中心,辽宁 大连 116034 |
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| Research Progress on Formation Mechanism and Analysis Techniques of Volatile Flavor Compounds in Fishery Products |
| ZHAO Yanfen1, ZHANG Yuying1,2, ZHANG Xuedi1,2, SUN Peizi1, REN Xiang1, LI Dongmei1,2,3 |
1. School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China;
2. National Engineering Research Center of Seafood, Dalian 116034, China;
3. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China |
| 引用本文: |
赵燕芬, 张玉莹, 张雪迪, 孙培梓, 任响, 李冬梅. 水产品挥发性风味化合物生成机理及其分析技术研究进展[J]. 水产科学, 2024, 43(4): 664-674.
ZHAO Yanfen, ZHANG Yuying, ZHANG Xuedi, SUN Peizi, REN Xiang, LI Dongmei. Research Progress on Formation Mechanism and Analysis Techniques of Volatile Flavor Compounds in Fishery Products. 水产科学, 2024, 43(4): 664-674.
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| 链接本文: |
| http://www.shchkx.com/CN/10.16378/j.cnki.1003-1111.22113 或 http://www.shchkx.com/CN/Y2024/V43/I4/664 |
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2024, Vol. 43 
