Integrated volatile compounds and non-targeted metabolomics analysis reveal the characteristic flavor formation of proteins in grouper (Epinephelus coioides) during cold storage
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference37 articles.
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1. Exploring the correlation of microbial community diversity and succession with protein degradation and impact on the production of volatile compounds during cold storage of grouper (Epinephelus coioides);Food Chemistry;2024-12
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3. Molecular Mechanism of the Impact of Lipid Oxidation Products (2,4-Decadienal) on the Conformation of Grouper (Epinephelus coioides) Myofibrillar Proteins During Refrigeration and its Implications on the Overall Protein Flavor;Food and Bioprocess Technology;2024-05-29
4. Uncovering the Contribution of Protein Degradation and Amino Acids Metabolism to the Odor of Tilapia (Oreochromis mossambicus) During Cold Storage: Based on the Amino Acids Metabolomics Analysis Via LC–MS;Food and Bioprocess Technology;2024-05-22
5. Formation of key aroma-active and off-flavor components in concentrated peach puree;Food Chemistry;2024-05
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