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Differences in flavor profiles and meat quality of grass carp from China's jingpo lake across four thermal processing methods.

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Bibliographic Details
Title: Differences in flavor profiles and meat quality of grass carp from China's jingpo lake across four thermal processing methods.
Authors: Pan DY; College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, PR China.; Heilongjiang Food and Biotechnology Innovation and Research Center (International Cooperation), Daqing, PR China., Ma JM; College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, PR China.; Heilongjiang Food and Biotechnology Innovation and Research Center (International Cooperation), Daqing, PR China., Li CB; College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, PR China.; Heilongjiang Food and Biotechnology Innovation and Research Center (International Cooperation), Daqing, PR China., Du HZ; College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, PR China., Diao JJ; Heilongjiang Food and Biotechnology Innovation and Research Center (International Cooperation), Daqing, PR China., Chen HS; College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, PR China.; Heilongjiang Bayi Agricultural University Mudanjiang Institute of Food and Biotechnology, Mudanjiang, PR China.; Heilongjiang Food and Biotechnology Innovation and Research Center (International Cooperation), Daqing, PR China.
Source: Food chemistry: X [Food Chem X] 2025 Oct 01; Vol. 31, pp. 103110. Date of Electronic Publication: 2025 Oct 01 (Print Publication: 2025).
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Ltd Country of Publication: Netherlands NLM ID: 101751436 Publication Model: eCollection Cited Medium: Internet ISSN: 2590-1575 (Electronic) Linking ISSN: 25901575 NLM ISO Abbreviation: Food Chem X Subsets: PubMed not MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:2590-1575
DOI:10.1016/j.fochx.2025.103110