Investigating the quality discrepancy between different salmon and tracing the key lipid precursors of roasted flavor
Meng Dong, Zheng Zhou, Bo Wang, Yuying Zhang, Xuhui Huang, Lei Qin
Topics & Concepts
FlavorFood scienceChemistryKey (lock)Lipid oxidationTracingQuality (philosophy)BiochemistryBiologyComputer sciencePhysicsEcologyOperating systemAntioxidantQuantum mechanicsMeat and Animal Product QualityAquaculture Nutrition and GrowthBiochemical Analysis and Sensing Techniques