Effects of different deodorization methods on eel flavor quality: A multidimensional volatile analysis

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DOI:10.1016/j.foodres.2026.118851
作者：Aolin Yang , Haoen Li , Yanshu Wang , Kuan Lu , Zuoxing Zheng , Wancui Xie
文献类型：期刊论文
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Elsevier

Abstract：Eels are valued for their nutrition and flavor, but their fishy odor limits consumer acceptance. This study evaluated the effects of different deodorization methods on eel flavor using elect

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