Deodorization mechanism of the main aroma compounds on the fishy odor in boiled fish during heating

作者：Mi Tang, Xinping Liu, Yong Yu, Hankun Zhu, Liang Ma, Kangting Sun, Xin Feng, Yuhao Zhang · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.142179 · 被引用次数：14 · 研究领域：Meat and Animal Product Quality、Protein Hydrolysis and Bioactive Peptides、Biochemical effects in animals