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

Comparison Study of the Physicochemical Properties, Amino Acids, and Volatile Metabolites of Guangdong Hakka Huangjiu

por Qian, Min, Ruan, Fengxi, Zhao, Wenhong, Dong, Hao, Bai, Weidong, Li, Xiangluan, Liu, Xiaoyan, Li, Yanxin
Publicado 2023