Multi-Omics Analysis of Volatile Flavor Components in Pacific Chub and Spanish Mackerel During Freezing Using Gc-Ms-O, with Protein-Ligand Docking

被引：0

作者：

Huang, Yi-Zhen ^{[1
,2
]}

Liu, Yu ^{[1
,2
]}

Zhu, Rui ^{[1
,2
]}

Ma, Xiaoxiao ^{[1
,2
]}

Xin, Songlin ^{[3
]}

Zhu, Beiwei ^{[1
,2
]}

Dong, Xiu-Ping ^{[1
,2
]}

机构：

[1] Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Liaoning, Dalian,116034, China

[2] National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Liaoning, Dalian,116034, China

[3] Dalian Polytechnic University, China

来源：

SSRN | 2023年

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D O I：

暂无

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学科分类号：

摘要：

Biomarkers - Flavor compounds - Freezing - Hydrogen bonds - Hydrophobicity - Least squares approximations - Ligands - Molecular biology - Molecular modeling - Odors - Sensory analysis

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