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Yuyang Ma
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Yuyang Ma
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High Hydrostatic Pressure Treatment of Oysters (Crassostrea gigas)—Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds
by
Yuyang
Ma
,
Runfang Wang
,
Tietao Zhang
,
Yunsheng Xu
,
Suisui Jiang
,
Yuanhui Zhao
Published in
Molecules
(2021)
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2
Using GC-IMS and SPME-GC-MS to Analysis the Flavor Improvement of Oyster (Crassostrea gigas) Hydrolysates Treated with Lemon Juice
by
Fuxin NAN
,
Nana ZHAO
,
Yuyang
MA
,
Li LIU
,
Xinyi YANG
,
Mingyong ZENG
Published 2022
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Select result number 3
3
High Hydrostatic Pressure Treatment of Oysters ( Crassostrea gigas )—Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds
by
Yuyang
Ma
,
Runfang Wang
,
Tietao Zhang
,
Yunsheng Xu
,
Suisui Jiang
,
Yuanhui Zhao
Published in
Molecules
(2021)
Get access
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Article in Journal/Newspaper
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Related Subjects
edible quality
fatty acid composition
high hydrostatic pressure treatment
oyster
texture parameters
volatile flavor
Food processing and manufacture
Organic chemistry
QD241-441
TP368-456
gc-ims
hydrolysate
lemon juice
oyster (crassostrea gigas)
volatile flavor composition
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