Research Progress on the Mechanism and Regulation Methods of Flavor Deterioration in Prepared Aquatic Products

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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Bibliographic Details
Main Author:	ZHAO Xi, CHEN Jian, LI Huan, WANG Yanbo
Format:	Article
Language:	English
Published:	China Food Publishing Company 2023-09-01
Series:	Shipin Kexue
Subjects:	aquatic products; prepared dish; flavor deterioration; regulation methods
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-17-020.pdf

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