Changes in protein and volatile flavor compounds of low-salt wet-marinated fermented Golden Pomfret during processing
Qiuhan Chen, Xuebo Yang, Shouchun Liu, Pengzhi Hong, Chunxia Zhou, Saiyi Zhong, Chunhua Zhu, Jing Chen, Kangjian Chen
Topics & Concepts
Food scienceFlavorChemistryFermentationSalt (chemistry)MarinationOrganic chemistryMeat and Animal Product QualityFood Quality and Safety StudiesPhytochemicals and Antioxidant Activities