The flavor enhancement mechanism of ultrasound-assisted curing and UV-assisted drying in semi-dried tilapia fillets based on flavoromics, lipidomics, and metabolomics
Chengzhen Nie, Liang Wang, He-He Tian, Xu-Hui Huang, Lei Qin
Topics & Concepts
LipidomicsFood scienceFlavorChemistryMetabolomicsCuring (chemistry)TilapiaLipid oxidationChromatographyFish <Actinopterygii>BiochemistryBiologyAntioxidantFisheryPolymer chemistryMeat and Animal Product QualityFood Quality and Safety StudiesFreezing and Crystallization Processes