Effect and Mechanism of the Addition of Octenyl Succinic Anhydride-Modified Starch on the Release of Volatile Compounds from Fish Soup
ZHANG Yu, HU Yifan, ZHAO Yiming, ZHOU Chenguang, BAO Yulong
FOOD SCIENCE . 2025, (24): 98 -105 .  DOI: 10.7506/spkx1002-6630-20250626-190