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Comparative multi-omics analyses uncover the distinct quality characteristics of different fish soup varieties

Hehe Tian1, Chengzhen Nie2, Xuhui Huang2

  • 1School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.

Food Chemistry
|November 17, 2024
PubMed

Keywords:
Fish soupFlavorMulti-omicsNutrition

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