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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Bibliographic Details

Published in:	Shipin gongye ke-ji
Main Authors:	Hao JIANG, Shaobi OU, Meihe CHEN, Yilin LI, Xiangluan LI, Quanlei QIU, Wenhong ZHAO, Weidong BAI
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2025-05-01
Subjects:	gastrodia elata chicken soup processing technology quality analysis free amino acids hs-spme-gc-ms
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060449