Formation of Lipid-Derived Flavors in Dry-Cured Mackerel (Scomberomorus niphonius) via Simulation of Autoxidation and Lipoxygenase-Induced Fatty Acid Oxidation

por Liu, Qiaoyu, Lei, Menglin, Zhao, Wenhong, Li, Xiangluan, Zeng, Xiaofang, Bai, Weidong
Publicado 2023