Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying

作者：Xiaoying Luo, Shuting Xiao, Qiufeng Ruan, Qin Gao, Yueqi An, Yang Hu, Shanbai Xiong · 发表于：Food Chemistry · 年份：2021 · DOI：10.1016/j.foodchem.2021.131260 · 被引用次数：207 · 研究领域：Biochemical effects in animals、Meat and Animal Product Quality、Food Quality and Safety Studies