In vivo and in vitro aroma release in surimi gel with different cross-linking degrees by proton transfer reaction-mass spectrometry

被引：0
|
作者：
An, Yueqi [1 ,2 ]
Xiong, Shanbai [1 ]
Qian, Yanping [2 ]
Qian, Michael C. [2 ]
机构：
[1] College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan,Hubei Province,430070, China
[2] Department of Food Science and Technology, Oregon State University, Corvallis,OR,97331, United States
来源：
Food Chemistry | 2022年 / 373卷
基金：
国家重点研发计划;
关键词：
Aroma compounds - Aroma release - Correlation analysis - Cross-linking degree - In-vitro - In-vivo - Proton transfer reaction-mass spectrometry - Proton-transfer reaction mass spectrometries - Surimi gels - Transglutaminases;
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