Decoding the aroma changes of stir-fried shredded potatoes with different soy sauces using thermal desorption combined with gas chromatography–mass spectrometry and sensory evaluation

作者：Ruixin Meng, Dandan Pu, Zikang Xu, Jinchang Liu, Qingfang Zhang, Maosheng Xu, Baoguo Sun, Yuyu Zhang · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.142252 · 被引用次数：8 · 研究领域：Fermentation and Sensory Analysis、Meat and Animal Product Quality、Advanced Chemical Sensor Technologies