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Influence of thermal processing on flavor and sensory profile of sturgeon meat

Xuefei Li1, Wei Xie1, Fan Bai2

  • 1College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.

Food Chemistry
|December 7, 2021
PubMed

Keywords:
Flavor profileLarge hybrid sturgeonMetabolomicsPhospholipidSensory lexiconThermal processing

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