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Integrated GC-MS and proteomics reveal the changes and correlations between flavor compounds and the proteome in surimi gels treated with high-temperature sterilization

Wenmin Wu; Pei Gao; Qixing Jiang; Fang Yang; Dawei Yu; Peipei Yu; Wenshui Xia; Dongxing Yu
Food Bioscience · Vol. 62 · pp. 105030 · 2024
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Bibliographic Information

JournalFood Bioscience
PublisherElsevier
Publication Date2024-12-01
Publication Year2024
Volume62
Pages105030
Document TypeJournal Article
eISSN2212-4292
DOI10.1016/j.fbio.2024.105030
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2013-03-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/22124292
Publisher PageOpen Publisher Page
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