Changes in the Quality and Flavor Components of Snakehead Fish Oil during Refining

Changes in the Quality and Flavor Components of Snakehead Fish Oil during Refining

In order to investigate the influence of the refining process on the quality and sensory properties of snakehead fish oil, the physicochemical properties, fatty acid composition and volatile flavor composition during the refining process of crude fish oil extracted from snakehead viscera were evalua...

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Bibliographic Details
Main Author:	ZHANG Quan, WANG Wei, WU Sifen, ZHONG Bizhen, PENG Bin, LI Jinlin, HU Mingming, TU Zongcai
Format:	Article
Language:	English
Published:	China Food Publishing Company 2023-06-01
Series:	Shipin Kexue
Subjects:	snakehead fish oil; refining; physicochemical indexes; fatty acid composition; flavor substances
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-026.pdf

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