Evaluation of physicochemical and flavor characteristics and primary on lipid oxidation of crucian carp under different cooking methods
Ding Jing, Yu Chen, Yuhui Zheng, Xiaoqing Mei, Yusheng Xu, Ziqi Xiao, Hongbin Lin, Zhenming Che, Wenwu Ding, Wenwu Ding
Topics & Concepts
Crucian carpPrimary (astronomy)Food scienceChemistryFlavorLipid oxidationOrganic chemistryBiologyAntioxidantFisheryFish <Actinopterygii>PhysicsAstronomyMeat and Animal Product QualityAquaculture Nutrition and GrowthBiochemical Analysis and Sensing Techniques