Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood
This review summarises current knowledge of the molecular basis for flavour profiles of popular seafood types (crustacean (crab, lobster, prawn, etc.), mollusc (oyster, squid, etc.), oily fish (salmon, sardine, etc.) and white fish (barramundi, turbot, etc.)), and provides a foundation for formulati...
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| Huvudupphov: | , , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
| Utgiven: |
Elsevier
2024-06-01
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| Serie: | Food Chemistry: X |
| Ämnen: | |
| Länkar: | http://www.sciencedirect.com/science/article/pii/S2590157524002876 |
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