Improvement of flavor and inhibition of accompanying harmful substances in roasted fish by different tea pre-marinades
Chengzhen Nie, Jing Che, Ji Wang, Xu-Hui Huang, Lei Qin
Topics & Concepts
FlavorFish <Actinopterygii>ChemistryFood scienceBusinessBiologyFisheryTea Polyphenols and EffectsFood Quality and Safety StudiesDye analysis and toxicity