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Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes.
Zhang, Danni; Yang, Ni; Fisk, Ian D; Li, Jintao; Liu, Yuan; Wang, Wenli.
Affiliation
  • Zhang D; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
  • Yang N; Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK.
  • Fisk ID; Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK; University of Adelaide, North Terrace, Adelaide SA 5005, Australia.
  • Li J; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
  • Liu Y; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: y_liu@sjtu.edu.cn.
  • Wang W; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: mffbest@126.com.
Food Chem ; 371: 131165, 2022 Mar 01.
Article in En | MEDLINE | ID: mdl-34601213
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cooking / Takifugu Limits: Animals Language: En Journal: Food Chem Year: 2022 Document type: Article Affiliation country: China Country of publication: United kingdom
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cooking / Takifugu Limits: Animals Language: En Journal: Food Chem Year: 2022 Document type: Article Affiliation country: China Country of publication: United kingdom