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Salting-induced lipid hydrolysis and oxidation in dried squid fillets: A mechanistic link to formaldehyde formation, color browning, and flavor alteration

Junpeng Zeng; Xiaowei Fan; Nan Meng; Yanjun Liu; Yu Song; Peixu Cong; Xiaoming Jiang; Jie Xu; Changhu Xue
Food Chemistry · Vol. 485 · pp. 144473 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-09-01
Publication Year2025
Volume485
Pages144473
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.144473
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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