Advances in the Formation and Control Methods of Undesirable Flavors in Fish

Undesirable flavor formation in fish is a dynamic biological process, decreasing the overall flavor quality of fish products and impeding the sale of fresh fish. This review extensively summarizes chemical compounds contributing to undesirable flavors and their sources or formation. Specifically, he...

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Detalles Bibliográficos
Autores principales: Wu, Tianle, Wang, Meiqian, Wang, Peng, Tian, Honglei, Zhan, Ping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407384/
https://www.ncbi.nlm.nih.gov/pubmed/36010504
http://dx.doi.org/10.3390/foods11162504

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407384/
https://www.ncbi.nlm.nih.gov/pubmed/36010504
http://dx.doi.org/10.3390/foods11162504

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