Comprehensive Characterization of Volatile Flavor Compounds in Thamnaconus modestus Under Different Thermal Processing Methods: A Multi-Instrumental Flavoromics Approach

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Publication Details

Journal
Foods
Published
2026-04-13
DOI
https://doi.org/10.3390/foods15081352
Primary Topic
Meat and Animal Product Quality
Type
article
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article

Comprehensive Characterization of Volatile Flavor Compounds in Thamnaconus modestus Under Different Thermal Processing Methods: A Multi-Instrumental Flavoromics Approach

Hongshu Chi, Si Chen, Shuigen Li, Qinmei Fang et al.
Foods
Meat and Animal Product Quality
article

Comprehensive Characterization of Volatile Flavor Compounds in Thamnaconus modestus Under Different Thermal Processing Methods: A Multi-Instrumental Flavoromics Approach

Hongshu Chi, Si Chen, Shuigen Li, Qinmei Fang, Shaohua Shi, Ximin Qiu, Ling Ke, Yongcong Chen
article en

Abstract

No abstract available for this paper.
FoodsVol. 15(8)
Fujian Academy of Agricultural Sciences (CN), ES Technology (United Kingdom) (GB), Fujian Fisheries Research Institute (CN), Biotechnology Research Institute (CN), Chinese Academy of Fishery Sciences (CN)
Life below water
Openalex Percentile: Top 25%
Meat and Animal Product Quality
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