Exploring the effects of lipid oxidation and free fatty acids on the development of volatile compounds in grouper during cold storage based on multivariate analysis
Author:
Publisher
Elsevier BV
Subject
Food Science,Analytical Chemistry
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1. Analysis of changes in volatile compounds and evolution in free fatty acids, free amino acids, nucleotides, and microbial diversity in tilapia (Oreochromis mossambicus) fillets during cold storage;Journal of the Science of Food and Agriculture;2024-01-02
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