Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia

作者：Tianyu Chen, Chunsheng Li, Hui Huang, Yongqiang Zhao, Huan Xiang, Di Wang, Feng Yang, Shaoling Yang, Shengjun Chen · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.140636 · 被引用次数：35 · 研究领域：Meat and Animal Product Quality、Protein Hydrolysis and Bioactive Peptides、Sensory Analysis and Statistical Methods