Sono/photodynamic-assisted curing enhances saltiness perception in Larimichthys crocea: role of microstructure and free amino acids

Food Research International 2026

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Authors: Dehua Wang, Biqian Wei, Xiaoming Jiang, Tongxin Xie, Yong Xue, Zhaojie Li, Qingjuan Tang

DOI: 10.1016/j.foodres.2026.118380

Cited by: 1

References: 54

Fields of Study & Subjects

Meat and Animal Product Quality Ultrasound and Cavitation Phenomena Calcium Carbonate Crystallization and Inhibition

References 54