Effects of freezing methods on physicochemical properties, protein/fat oxidation and odor characteristics of surimi gels with different cross-linking degrees
Xiaoying Luo, Kang Huang, Yongxin Niu, Xu Zhang, Yueqi An, Ru Liu, Shanbai Xiong, Yang Hu
Topics & Concepts
OdorChemistryFood scienceLipid oxidationBiochemistryOrganic chemistryAntioxidantMeat and Animal Product QualityMicroencapsulation and Drying ProcessesFood Quality and Safety Studies