Effects of thermal processing methods on flavor quality of fish meat and differential formation mechanisms: a review
Thermal processing is the most commonly used technique for fish products. Different thermal processing techniques vary in the degree of lipid oxidation, protein degradation, and Maillard reaction, as well as the synergy among these reactions, thereby differentially affecting flavor. Focusing on four...
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| Główni autorzy: | , , , , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
The Editorial Office of Food and Machinery
2026-05-01
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| Seria: | Shipin yu jixie |
| Hasła przedmiotowe: | |
| Dostęp online: | http://ifoodmm.com/spyjx/article/html/202605026 |
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