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《Food Science》 2009-23
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Review on Formation Mechanism, Analysis and Removal Technologies of Fishy Off-odor

YANG Yu-ping1,2,XIONG Guang-quan1,CHENG Wei1,QIAO Yu1,LIAO Tao1,*, LIN Ruo-tai1,LI Xiao-ding2,WU Wen-jin2 (1. Hubei Innovation Center of Agricultural Science and Technology, Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China ;2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)  
The formation mechanism, characteristic ingredients, analytical method of fishy off-odor and their removal technologies were reviewed. This review provided reference to further research in the formation mechanism of fishy off-odor, and development direction for the removal technologies of fishy off-odor in aquaculture products.
【Fund】: 科技部国际重点合作项目(2007DFA31220);; 农业部公益性行业农业科研专项(200803034)
【CateGory Index】: TS254
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