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Strategies to reduce fishy odor in aquatic products: Focusi..:
Dai, Wanting
;
He, Shiying
;
Huang, Linshan
...
Food Chemistry. 444 (2024) - p. 138625 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2024.138625
RT Journal T1
Strategies to reduce fishy odor in aquatic products: Focusing on formation mechanism and mitigation means
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2024.138625&Exemplar=1&LAN=DE A1 Dai, Wanting A1 He, Shiying A1 Huang, Linshan A1 Lin, Shufang A1 Zhang, Miao A1 Chi, Chengdeng A1 Chen, Huibin PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 444 SP 138625 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2024.138625 DO https://doi.org/10.1016/j.foodchem.2024.138625 SF ELIB - SuUB Bremen
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