Lipid Oxidation Characteristics and Flavor Quality Evaluation of Steamed Sturgeon Dorsal Meat

被引：0
|
作者：
Li, Ke [1 ]
Xie, Wei [1 ]
Xu, Xinxing [1 ]
Liu, Li [1 ]
Li, Xuefei [1 ]
Bai, Fan [3 ]
Wang, Jinlin [3 ]
Zhao, Yuanhui [1 ,2 ]
机构：
[1] College of Food Science and Engineering, Ocean University of China, Qingdao,266404, China
[2] Sanya Oceanographic Institution of Ocean University of China, Sanya,572024, China
[3] Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou,324002, China
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 16期
关键词：
D O I：
10.13386/j.issn1002-0306.2023120061
中图分类号：
学科分类号：
摘要：
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页码：13 / 24
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