Comparison of potent odorants in raw and cooked mildly salted large yellow croaker using odor-active value calculation and omission test: Understanding the role of cooking method

Food Chemistry - Tập 402 - Trang 134015 - 2023
Haocheng Wei1,2, Yukun Wei1, Xujian Qiu1, Shen Yang1,3, Feng Chen4,2, Hui Ni1,3,4,2, Qingbiao Li1,2
1College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
2Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China
3Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, China
4Department of Food, Nutrition and Package Science, Clemson University South Carolina, Washington, DC 29634, USA

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Food Chemistry

Tập 402

134015

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