Work

Elucidation of Key Aroma Compounds in Steamed and Roasted Cultivated Pufferfish ( Takifugu rubripes ) by Means of the Sensomics Approach

Year: 2026

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/acs.jafc.5c12078

Authors: Danni Zhang, Yiwen Zhu, Imre Blank, Ni Yang, Ian Fisk, Yumin Liu, Yumin Liu, Yanping L. Qian, Michael C. Qian, Shui Jiang, Yuan Liu, Yuan Liu

Institutions: Shanghai Jiao Tong University, Ningxia University, University of Nottingham, Oregon State University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: National Key Research and Development Program of China

Award: G2645202528

OpenAlex ID: W7125475429

FWCI:

Cites: 44

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