关键脂肪酸对鱼糜凝胶过熟味形成的影响及其分子转换途径
李彤,温利,杨慧芳,鄯云月,田一凌,熊善柏,安玥琦
Effects of Key Fatty Acids on the Development of Warmed-over Flavor in Surimi Gels and Their Molecular Transformation Pathways
LI Tong, WEN Li, YANG Huifang, SHAN Yunyue, TIAN Yiling, XIONG Shanbai, AN Yueqi
食品科学 . 2025, (6): 54 -62 .  DOI: 10.7506/spkx1002-6630-20240709-088