Nonvolatile taste compounds of Shanghai smoked fish: A novel three stages control techniques

Nonvolatile taste compounds of Shanghai smoked fish: A novel three stages control techniques

Abstract In this work, the effect of processing stages including first soaking (FS), frying after first soaking (FFS), and second soaking (SS) on nonvolatile taste compounds of Shanghai smoked fish was investigated using high‐performance liquid chromatography (HPLC) and automatic amino acid analyzer...

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Bibliographic Details
Main Authors:	Yu Zhou, Shunsheng Chen, Xichang Wang, Hongcai Zhang
Format:	Article
Language:	English
Published:	Wiley 2021-01-01
Series:	Food Science & Nutrition
Subjects:	ATP‐related compounds free amino acids grass carp nonvolatile flavor
Online Access:	https://doi.org/10.1002/fsn3.1960

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