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Updated: Sep 14, 2025

Preparation of High-Quality Fermented Fish Product
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Dynamic patterns of quality deterioration, oxidative stability, and flavor evolution in yuba during long-term storage

Jicai Bi1,2, Junyang Zhang1, Zhuo Chen3,2,4

  • 1School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.

Food Chemistry: X
|July 21, 2025
PubMed
Abstract

Keywords:
OxidationRelative odor activity value (ROAV)StorageVolatile organic compounds (VOCs)Yuba

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