Insights into the effects of steaming on organoleptic quality of salmon (Salmo salar) integrating multi-omics analysis and electronic sensory system
Meng Dong, Liang Feng, Shuang Cui, Bing-Bing Mao, Xu-Hui Huang, Lei Qin
Topics & Concepts
SteamingUmamiHexanalFood scienceChemistryLipid oxidationFlavorOrganolepticBiochemistryAntioxidantMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing Techniques