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Effect of sous vide cooking technology on the quality, protein structure, microstructure, and flavor of yellowfin tuna (Thunnus albacares)

Xuan Yuan; Dongcheng Li; Peiying Shi; Jiajia Wu; Zhiyuan Dai; Xiuping Dong; Yanbin Lu
Food Chemistry · Vol. 484 · pp. 144423 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-08-01
Publication Year2025
Volume484
Pages144423
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.144423
SubjectAgricultural and Biological Sciences

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Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
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