New insights into the mechanism of quick-freezing reducing blueberry flavor loss: Coupling cellular microstructure maintenance and fatty acid metabolism regulation
Haiying Yang, Jia Guo, Shuhua Lin, Lvhong Huang, Xiaomei Cheng, Yi Wu, Rongrong Wang, Yang Shan, Ning Jiang, Shenghua Ding
Topics & Concepts
FlavorChemistryHexanalFatty acidFood scienceBiochemistryMetabolismFatty acid metabolismPolyunsaturated fatty acidMicrostructureCoupling (piping)MetabolomicsTexture (cosmology)OdorBeta oxidationBiophysicsOxidative phosphorylationFood Drying and ModelingPostharvest Quality and Shelf Life ManagementGenomics, phytochemicals, and oxidative stress