Formation and control of off-odors in aquatic processing products: a review
Off-odors in aquatic products represent a critical quality concern for the aquatic food industry, severely compromising sensory attributes, consumer preference, and food safety due to potential health hazards. These undesirable odors result from a combination of mechanisms, including biochemical rea...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2025-11-01
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| Series: | Food Science of Animal Products |
| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSAP.2025.9240124 |
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