Elucidation of formation and development of warmed-over flavor in precooked surimi products as affected by reheating methods

作者：Yueying Zhai, Qian-Yi Huang, Mingli Tian, Yi Zhou, Yongle Liu, Jinhong Wu, Faxiang Wang, Xianghong Li · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143859 · 被引用次数：17 · 研究领域：Meat and Animal Product Quality、Advanced Chemical Sensor Technologies、Biochemical Analysis and Sensing Techniques