Lipid Oxidation‐Driven Flavor Evolution During Low‐Salt Wet‐Marinated Fermentation of Golden Pomfret

Jiajun Yan, Qiuhan Chen, Junyi Huang, Liuyi Xu, Shouchun Liu, Pengzhi Hong, Saiyi Zhong

Open source

DOI: 10.1111/1750-3841.71504
Published: 2026-09
Container: Journal of Food Science
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71504,
  title = {Lipid Oxidation‐Driven Flavor Evolution During Low‐Salt Wet‐Marinated Fermentation of Golden Pomfret},
  author = {Jiajun Yan and Qiuhan Chen and Junyi Huang and Liuyi Xu and Shouchun Liu and Pengzhi Hong and Saiyi Zhong},
  year = {2026},
  journal = {Journal of Food Science},
  doi = {10.1111/1750-3841.71504},
  url = {https://doi.org/10.1111/1750-3841.71504}
}

RIS

TY  - JOUR
TI  - Lipid Oxidation‐Driven Flavor Evolution During Low‐Salt Wet‐Marinated Fermentation of Golden Pomfret
AU  - Jiajun Yan
AU  - Qiuhan Chen
AU  - Junyi Huang
AU  - Liuyi Xu
AU  - Shouchun Liu
AU  - Pengzhi Hong
AU  - Saiyi Zhong
PY  - 2026
JO  - Journal of Food Science
DO  - 10.1111/1750-3841.71504
UR  - https://doi.org/10.1111/1750-3841.71504
ER  -

APA

Yan, J., Chen, Q., Huang, J., Xu, L., Liu, S., Hong, P., & Zhong, S. (2026). Lipid Oxidation‐Driven Flavor Evolution During Low‐Salt Wet‐Marinated Fermentation of Golden Pomfret. Journal of Food Science. https://doi.org/10.1111/1750-3841.71504

Source records

crossref · retrieved 2026-09-25T12:05:34.521Z