2022peer-reviewed47 citations
Comparison of potent odorants in raw and cooked mildly salted large yellow croaker using odor-active value calculation and omission test: Understanding the role of cooking method
Haocheng Wei, Yukun Wei, Xujian Qiu, Yang Shen, Feng Chen, Hui Ni +1 more
Food Chemistry
Concepts
HexanalNonanalOdorAromaChemistryFood scienceEthyl hexanoateAnethole