Effect of sous-vide processing duration on flavor and taste variations of oyster (Crassostrea gigas)
Hao Zhang, Zhenxiao Hou, Zhe Jia, Kunya Cheng, Zekai Fan, Shi Yuan Dong
Topics & Concepts
FlavorCrassostreaOysterTasteFood scienceSous videChemistryFisheryBiologyMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAquaculture Nutrition and Growth