换一批
换一批Changes provoked by boiling, steaming and sous-vide cooking in the lipid and volatile profile of European sea bass.
作者：
关键词
(E,E)-2,4-Heptadienal (PubChem CID: 5283321)2,6-Di-tert-butyl-4-methylphenol (PubChem CID: 31404)2-(1-Pentenyl)furan (PubChem CID: 5369956)2-Ethylfuran (PubChem CID: 18554)Cholesterol (PubChem CID: 5997)CookingDocosahexaenoic acid (PubChem CID: 445580)Eicosapentaenoic acid (PubChem CID: 446284)FishLipidsMethional (PubChem CID: 18635)Omega-3Retinyl palmitate (PubChem CID: 5280531)Trimethylamine (PubChem CID: 1146)Volatile components
主题词
动物(Animals);鲈鱼(Bass);烹饪(Cooking);气相色谱-质谱法(Gas Chromatography-Mass Spectrometry);水解作用(Hydrolysis);脂类代谢(Lipid Metabolism);磁共振波谱学(Magnetic Resonance Spectroscopy);氧化还原(Oxidation-Reduction);蒸汽(Steam);挥发性有机化合物(Volatile Organic Compounds)
DOI
10.1016/j.foodres.2017.06.043
PMID
28784526
发布时间
2019-05-17
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