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Wei He

Bohai University - College of Food Science and Engineering

China

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Effects of Thermoultrasonic Treatment on Characteristics of Micro-Nano Particles and Flavor in Greenland Halibut Bone Soup

Number of pages: 30 Posted: 01 Sep 2021
Wei He, Ying Bu, Wenxuan Wang, Wenhui Zhu, Xuepeng Li, Jianrong Li and Yuyu Zhang
Bohai University - College of Food Science and Engineering, Bohai University - College of Food Science and Engineering, Bohai University - College of Food Science and Engineering, Bohai University - College of Food Science and Engineering, Bohai University - College of Food Science and Engineering, Bohai University - College of Food Science and Engineering and Beijing Technology and Business University
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halibut bone soup, thermoultrasonic treatment (TUT), micro-nano particles (MNPs), flavor, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)