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Perilla juice and ginger juice reduced warmed-over flavor (WOF) in surimi gels: Due to the inhibition of the formation of the WOF compounds and the masking of the WOF

Meiqi Dang, Wenrong Li, Juan You, Shanbai Xiong, Yueqi An

2024Food Chemistry27 citationsDOI

Topics & Concepts

Food scienceFlavorOdorChemistryAromaLipid oxidationPerillaBiochemistryAntioxidantRaw materialOrganic chemistryMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesOlfactory and Sensory Function Studies
Perilla juice and ginger juice reduced warmed-over flavor (WOF) in surimi gels: Due to the inhibition of the formation of the WOF compounds and the masking of the WOF | Litcius