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Effects of Non-Enzymatic Browning and Lipid Oxidation on Color of Ready-to-Eat Abalone during Accelerated Storage and Its Control
The deepening of color of ready-to-eat (RTE) abalone during storage leads to sensory quality degradation, which seriously affects the shelf life of products and consumers’ purchasing desire. The goal of this study is to look into the causes of non-enzymatic browning and lipid oxidation, as well as h...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094519/ https://www.ncbi.nlm.nih.gov/pubmed/37048335 http://dx.doi.org/10.3390/foods12071514 |