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Deodorization mechanism of the main aroma compounds on the fishy odor in boiled fish during heating

Mi Tang1, Xinping Liu1, Yong Yu1

  • 1College of Food Science, Southwest University, Chongqing 400715, China.

Food Chemistry
|November 26, 2024
PubMed

Keywords:
Binding sitesBoiled fishDeodorizationFishy odorMyofibrillar protein

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