Characterization of Flavor Active Volatile and Non-Volatile Compounds in the Chinese Dry-Cured Red Drum (Sciaenops ocellatus)

Yang, J; Mai, RJ; Wu, SL; Dong, H; Zhao, WH; Bai, WD

Zhao, WH; Bai, WD (通讯作者)，Zhongkai Univ Agr & Engn, Coll Light Ind & Food Technol, Guangzhou, Peoples R China.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2022; 31 (2): 200

Abstract

The volatile compounds and sensory characteristics of dry-cured red drum (Sciaenops ocellatus, DCRD), a traditional and popular dried Chinese dry-cure......

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