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    Effects of Different Drying Methods on Lipid Oxidation and Volatile Flavor Components of Spanish Mackerel (Scomberomorus niphonius)

    Effects of Different Drying Methods on Lipid Oxidation and Volatile Flavor Components of Spanish Mackerel (Scomberomorus niphonius) by Kexin CUI, Yong SUN, Lihui TONG, Ying YU, Jin ZHANG, Mingli WANG, Yunhong FU, Deqing ZHOU, Dajun WANG, Nan LIU

    Published 2023-03-01
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