Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia

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DOI:10.1016/j.foodchem.2024.140636
作者：Tianyu Chen ,?Chunsheng Li ,?Hui Huang ,?Yongqiang Zhao ,?Huan Xiang ,?Di Wang ,?Yang Feng ,?Shaoling Yang ,?Shengjun Chen
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Tilapia is suitable for industrial roasting production because of its good flavor and processing adaptability. In this study, the key physicochemical properties and volatile compounds for se

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