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Dynamic changes in volatile organic compounds and microbial community of snakehead segments coated with a gallic

Hongyu Jiang1, Wang Li1, Haonan Gong1

  • 1SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China.

Food Research International (Ottawa, Ont.)
|February 28, 2026
PubMed

Keywords:
Cell membraneEdible coatingGallic acidGelatinSpoilage microorganismVolatile organic chemicals

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