Research Progress on the Mechanism and Regulation Methods of Flavor Deterioration in Prepared Aquatic Products
Prepared aquatic products have recently shown a momentum of rapid development due to its convenience and easy availability. With the characteristics of high protein content, high water content, and neutral pH, prepared aquatic products are susceptible to oxidation, microorganisms, and endogenous enz...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-09-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-17-020.pdf |