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Comparison of Volatile Aroma Compounds in Commercial Surimi and Their Products from Freshwater Fish and Marine Fish and Aroma Fingerprints Establishment Based on Metabolomics Analysis Methods

https://doi.org/10.2139/ssrn.4417938
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inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.143690openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.145314openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.146181openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.110797openalex-snapshot
Enhancement of surimi gel quality using textured proteins from different plant sources: Product characteristics and in vitro digestion paradigm
inferred← citeshttps://doi.org/10.2139/ssrn.5384175openalex-snapshot
Characterization of Gel and Flavor Properties in Silver Carp Surimi Gel Subjected to the “Heating-Low Temperature Storage-Reheating” Procedure
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