Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia

Author:

Chen Tianyu,Li Chunsheng,Huang Hui,Zhao Yongqiang,Xiang Huan,Wang Di,Feng Yang,Yang Shaoling,Chen Shengjun

Funder

Earmarked Fund for China Agriculture Research System

Central Public-interest Scientific Institution Basal Research Fund Chinese Academy of Fishery Sciences

Publisher

Elsevier BV

Reference50 articles.

1. Effect of frying conditions on self-heating fried Spanish mackerel quality attributes and flavor characteristics;Chang;Foods,2021

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3. Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS;Chen;LWT - Food Science and Technology,2021

4. Cooking methods affect total fatty acid composition and retention of DHA and EPA in selected fish fillets;Choo;ScienceAsia,2018

5. The taste of fat. 54th international congress of meat science and technology (54th ICoMST), 10-15August 2008;Dransfield;Cape Town, South Africa,2008

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