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Advances in the Formation and Control Methods of Undesirable Flavors in Fish

Tianle Wu1, Meiqian Wang1, Peng Wang1

  • 1College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.

Foods (Basel, Switzerland)
|August 26, 2022
PubMed

Keywords:
deodorizationlipid oxidationmicroorganismnatural active substancesundesirable flavor

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