The formation pathway of flavor compounds in steamed Antarctic krill (Euphausia superba) based on untargeted metabolomics
This study investigated the impact of steaming on the flavor and metabolic profile of Antarctic krill, aiming to elucidate the pathways responsible for flavor development and metabolic shifts during processing. HS-SPME-GC–MS identified key volatile compounds, including alcohols, aldehydes, ketones a...
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| Hoofdauteurs: | , , , , , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Elsevier
2025-01-01
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| Reeks: | Food Chemistry: X |
| Onderwerpen: | |
| Online toegang: | http://www.sciencedirect.com/science/article/pii/S2590157524009635 |
| Tags: |
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