Improving the flavor and quality of roasted mackerel (Pneumatophorus japonicus) via sous-vide cooking: Tracking the dynamics of key volatile compounds - Hui Liu; Tai-yu Li; Wei-yi Xu; Yong-jie Long; Yan-wei Yuan; Jing-jing Fu; Jian-zhong Han; Yue-wen Chen; Wen-qiang Cai (Food Chemistry, 2026)