Monitoring the lipid oxidation and flavor of Russian sturgeon fillets treated with low temperature vacuum heating: formation and relationship.
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DOI: 10.1002/jsfa.11819
Abstract: BACKGROUND Sturgeon is one of the most precious fish resources worldwide. Low temperature vacuum heating (LTVH) has been proved to be a good way to maintain food quality. However, there is a lack of in-depth… read more here.
Keywords: lipid oxidation; oxidation flavor; temperature; flavor ... See more keywords