Volatilome Analysis and Evolution in the Headspace of Packed Refrigerated Fish

Fresh fish is a perishable food in which chemical (namely oxidation) and microbiological degradation result in undesirable odor. Non-processed fish (i.e., raw fish) is increasingly commercialized in packaging systems which are convenient for its retailing and/or which can promote an extension of its...

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Detalles Bibliográficos
Autores principales: Martin, Doriane, Joly, Catherine, Dupas-Farrugia, Coralie, Adt, Isabelle, Oulahal, Nadia, Degraeve, Pascal
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378619/
https://www.ncbi.nlm.nih.gov/pubmed/37509749
http://dx.doi.org/10.3390/foods12142657

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378619/
https://www.ncbi.nlm.nih.gov/pubmed/37509749
http://dx.doi.org/10.3390/foods12142657

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