Reheating-induced gel properties change and flavor evolution of surimi-based seafood: Effects and mechanisms
Lingxiang Bao, Ruizhi Yang, Dieynabou Diao, Fang Tian, Yingyun Chen, Bin Zheng, Pingping Gao, Yadong Zhao
Topics & Concepts
FlavorFood scienceChemistryMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical Analysis and Sensing Techniques