Lipid-involved browning mechanism during the drying process of squid
Fuente: Food Chemistry
Publication date: 15 February 2025Source: Food Chemistry, Volume 465, Part 2Author(s): Junpeng Zeng, Yu Song, Xiaowei Fan, Yanjun Liu, Peixu Cong, Xiaoming Jiang, Jie Xu, Changhu Xue