Food Chemistry最新文献_第5页

Tailoring oleogel properties from aerogel templates: A comparative study of konjac glucomannan modified by freeze-thaw, ethanol, and alkali strategies 从气凝胶模板裁剪油凝胶性质：冻融、乙醇和碱策略修饰魔芋葡甘露聚糖的比较研究

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-02-11 DOI: 10.1016/j.foodchem.2026.148399

Minhua Zhang , Sumeng Wei , Ziwei Luo , Xiuping Tong , Quancai Sun , Ye Peng , Hui Zhang , Jie Pang

In this study, konjac glucomannan (KGM) hydrogels prepared by freeze-thaw, ethanol, or alkali treatments were converted into aerogel templates via freeze-drying and then adsorbed camellia oil to form oleogels. Scanning electron microscopy showed that alkali-treated KGM aerogels had a compact, uniform porous network with reduced steric hindrance, yielding a superior oil retention capacity. In contrast, aerogels from freeze-thaw and ethanol treatments had a rough mesh structure but a higher oil absorption. Alkali-induced deacetylation partially removed acetyl groups in alkali-treated KGM aerogels, enhancing stability, as verified by Fourier infrared spectroscopy, X-ray diffraction and thermal analysis. Alkali-treated oleogels exhibited remarkable rheological properties, with viscosity recovery reaching 86.81%, reflecting strong structural recovery ability. Notably, alkali-treated KGM aerogels had excellent hardness, chewability and oil retention. This study suggested that oleogels from alkali-treated aerogel templates hold great potential for use in plant-based meat production, offering a novel approach to developing fat substitute materials.

本研究将经冻融、乙醇或碱处理制备的魔芋葡甘露聚糖（KGM）水凝胶通过冷冻干燥转化为气凝胶模板，然后吸附山茶油形成油凝胶。扫描电镜显示，经碱处理的KGM气凝胶具有致密、均匀的多孔网络，具有较低的位阻，具有较好的保油能力。相比之下，冻融和乙醇处理的气凝胶具有粗糙的网状结构，但吸收率更高。经傅里叶红外光谱、x射线衍射和热分析证实，碱诱导的去乙酰化作用部分去除了碱处理的KGM气凝胶中的乙酰基，增强了稳定性。经碱处理的油凝胶具有显著的流变性能，粘度恢复率达86.81%，反映出较强的结构恢复能力。值得注意的是，碱处理的KGM气凝胶具有优异的硬度、咀嚼性和保油性。这项研究表明，碱处理气凝胶模板的油凝胶在植物性肉类生产中具有很大的应用潜力，为开发脂肪替代材料提供了一种新的方法。

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引用次数: 0

Fermentation of blueberry slurry by lactobacilli strains: Investigation on soluble and insoluble fractions 乳酸菌发酵蓝莓浆液：可溶性和不溶性组分的研究

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-02-04 DOI: 10.1016/j.foodchem.2026.148309

Yi Zhong , Jian Zhang , Qiyue Zhao , Sivakumar Manickam , Yue Wu , Yongbin Han , Shichang Shao , Yang Tao

This study investigated the fermentation of blueberry slurry by Lactiplantibacillus plantarum and Limosilactobacillus fermentum, focusing on three fractions: soluble components in the juice, soluble components adhered to the pomace, and insoluble components within the pomace. Soluble components including sugars, organic acids and phenolics were consistently retained on the blueberry pomace throughout fermentation. Meanwhile, lactic acid fermentation induced irregular changes in the pectin composition of the extracted blueberry cell wall materials (B-CWM) and weakened B-CWM's ability to adsorb free phenolics. After 30-min adsorption in fresh blueberry juice, the adsorption capacity of B-CWM extracted from blueberry pomace fermented by both strains for 48 h were declined by over 50%, compared to unfermented B-CWM. Moreover, significant correlations between microbial activities and pomace physicochemical properties suggest the certain influence of blueberry pomace on the lactic acid fermentation process. These findings provide new insight into how fruit pomace modulates microbial fermentation and phenolic retention.

本研究利用植物乳杆菌和发酵乳酸杆菌对蓝莓浆料进行了发酵研究，重点研究了果汁中的可溶性成分、果渣中粘附的可溶性成分和果渣中不溶性成分三个部分。可溶性成分包括糖、有机酸和酚类物质在整个发酵过程中始终保留在蓝莓果渣上。同时，乳酸发酵导致提取的蓝莓细胞壁材料（B-CWM）的果胶组成发生不规则变化，削弱了B-CWM对游离酚类物质的吸附能力。在新鲜蓝莓汁中吸附30 min后，两菌株发酵48 h提取的蓝莓果渣B-CWM的吸附量比未发酵的B-CWM下降了50%以上。此外，微生物活性与果渣理化性质之间存在显著的相关性，表明蓝莓果渣对乳酸发酵过程有一定的影响。这些发现为果渣如何调节微生物发酵和酚保留提供了新的见解。

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引用次数: 0

Anti-inflammatory activity of quinoa-based protein beverage after INFOGEST digestion: Peptide identification and molecular docking-based screening INFOGEST消化后藜麦蛋白饮料的抗炎活性：肽鉴定和基于分子对接的筛选

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-02-07 DOI: 10.1016/j.foodchem.2026.148315

Mengzhuo Li , Feng Lu , Liang Zou , Hye-Kyung Na , Junjuan Wang , Pan Wang , Dan Wang , Yuanyan Zhao , Xiaoyan Zhao , Peiyou Qin

Dysregulated inflammation is a major factor to tissue pathologies. Quinoa, a gluten-free pseudocereal, possesses premium protein with the anti-inflammatory properties. Nevertheless, little is understood about the effects of food matrices on peptide liberation and anti-inflammatory potential for digestion-liberated peptides originating from the same protein source. This study comparatively evaluated anti-inflammatory potential for a quinoa-based protein beverage (QBPB) and purified quinoa protein (QP) following INFOGEST digestion. The digestive peptides for QBPB demonstrated greater anti-inflammatory potential than their purified counterparts from QP. A multi-omics approach identified a distinct profile of bioactive peptides released from QBPB, with two peptides, QB4 and QB7, showing particularly high potency. Molecular docking disclosed that these peptides formed stable bindings to the TLR4/MD-2 complex. Importantly, QB7 selectively inhibited TNF, MAPK, and NF-κB signaling. This research provides novel perspectives on bioactive peptides while confirming the health benefits of quinoa protein beverages based on their demonstrated anti-inflammatory effects.

炎症失调是组织病理的主要因素。藜麦是一种不含麸质的假谷物，含有优质的抗炎蛋白质。然而，对于来自同一蛋白质来源的消化释放肽，食物基质对肽释放和抗炎潜力的影响知之甚少。本研究比较了藜麦蛋白饮料（QBPB）和纯化藜麦蛋白（QP）在INFOGEST消化后的抗炎潜力。QBPB的消化肽显示出比纯化的QP更大的抗炎潜力。多组学方法鉴定了QBPB释放的不同生物活性肽谱，其中两个肽，QB4和QB7，显示出特别高的效力。分子对接发现，这些肽与TLR4/MD-2复合物形成稳定的结合。重要的是，QB7选择性地抑制TNF、MAPK和NF-κB信号传导。这项研究为研究生物活性肽提供了新的视角，同时根据藜麦蛋白饮料的抗炎作用证实了其对健康的益处。

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引用次数: 0

Chemical characterization and associations with climatic factors in Pinggu peach: A protected geographical indication product 地理标志保护产品平谷桃的化学特性及其与气候因子的关系

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-02-16 DOI: 10.1016/j.foodchem.2026.148454

Yuyang Guo , Jingze Cao , Wenjie Yu , Zhuozhen Li , Xiaowei Fang , Jian Li , Xuejie Li , Fengjie Sun , Jinwang Li , Tao Liu , Xiali Guo , Fangjian Ning , Liping Luo

Pinggu peach (PGP) is a Protected Geographical Indication (PGI) product in China, and this study characterizes its physicochemical properties, metabolites, and volatile compounds across production sites within the PGI region. High-performance liquid chromatography mass spectrometry (HPLC-MS) analysis showed that PGP is rich in phenolic compounds, particularly flavonoids and anthocyanins. Gas chromatograph mass spectrometry (GC–MS) analysis revealed that volatile compounds were dominated by esters and alcohols, contributing floral, fruity, and herbaceous aroma characteristics. Correlation analyses explored associations between the chemical traits of PGP and meteorological and soil variables during the ripening period. Moderately low temperatures were associated with higher levels of phenolic compounds, and PpLOX1 transcript levels covaried with climatic variables and the accumulation of LOX-derived volatile compounds. In addition, soil total potassium content was positively correlated with soluble solids content. Overall, this research provides a basis for understanding how PGP quality is related to climatic and soil conditions.

平谷桃（PGP）是中国地理标志保护（PGI）产品，本研究对平谷桃在中国地理标志保护区内不同产地的理化性质、代谢物和挥发性化合物进行了研究。高效液相色谱-质谱（HPLC-MS）分析表明，PGP含有丰富的酚类化合物，特别是黄酮类和花青素。气相色谱-质谱（GC-MS）分析显示，挥发性化合物以酯类和醇类为主，具有花香、果香和草本香气特征。相关分析探讨了PGP在成熟期的化学性状与气象和土壤变量之间的关系。中低温与较高的酚类化合物水平相关，而PpLOX1转录物水平与气候变量和lox衍生挥发性化合物的积累有关。土壤全钾含量与可溶性固形物含量呈正相关。总的来说，本研究为了解PGP质量与气候和土壤条件的关系提供了基础。

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引用次数: 0

Gelation behavior of egg white protein modulated by polysaccharide charge characteristics: Molecular mechanisms from hydration perspective 多糖电荷特性对蛋清蛋白凝胶行为的调控：水合作用视角下的分子机制

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-02-15 DOI: 10.1016/j.foodchem.2026.148474

Can Wu , Rong He , Xinyu Liu , Qiuyue Hou , Bing Cui , Bin Zhou

This study systematically investigated the regulatory mechanisms of polysaccharides with distinct charge characteristics, including zwitterionic carboxymethyl chitosan, cationic chitosan, anionic carboxymethyl cellulose, and neutral hydroxypropyl methylcellulose, on the heat-induced gelation behavior of egg white protein. A combination of rheological measurements, water state analysis, texture characterization, and microscopic imaging was employed. The results demonstrated that anionic, cationic and neutral polysaccharides delayed gelation while promoting the development of tightly structured three-dimensional networks. In contrast, zwitterionic polysaccharides uniquely reduced gelation temperature and modified hydrogen bond distribution, thereby significantly enhancing water-holding capacity and producing softer gel textures. At the molecular level, it was found that the charge characteristics of polysaccharides influenced gel properties through two mechanisms involving the modification of system hydration states and the regulation of intermolecular interactions. These findings provide new insights into polysaccharide-protein interactions and offer potential strategies for precise texture modulation in protein-based food systems.

本研究系统地研究了两性离子羧甲基壳聚糖、阳离子壳聚糖、阴离子羧甲基纤维素和中性羟丙基甲基纤维素等具有不同电荷特征的多糖对蛋清蛋白热凝胶行为的调控机制。结合流变测量，水状态分析，纹理表征和显微成像被采用。结果表明，阴离子、阳离子和中性多糖延缓了凝胶化，同时促进了紧密结构的三维网络的发展。相反，两性离子多糖独特地降低了凝胶温度，改变了氢键分布，从而显著提高了保水能力，产生了更柔软的凝胶结构。在分子水平上，我们发现多糖的电荷特性通过改变体系水合状态和调节分子间相互作用两种机制影响凝胶性质。这些发现为多糖-蛋白质相互作用提供了新的见解，并为蛋白质为基础的食物系统中的精确质地调节提供了潜在的策略。

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引用次数: 0

Modulation of highland barley noodles quality by water-soluble polyphenols epigallocatechin gallate and ferulic acid 水溶性多酚表没食子儿茶素没食子酸酯和阿魏酸对青稞面条品质的调节作用

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-02-14 DOI: 10.1016/j.foodchem.2026.148445

Mengting Wang , Yulin Wu , Zichu Wang , Yu Jiang , Yanfei Wang , Chuanwu Han , Yang Li , Jichun Tian , Meng Ma , Qingjie Sun , Fengwei Xie , Man Li

Barley flour is valued for its unique texture and resistance to starch digestion. However, its high bran content often compromises food quality. To address this, the effects of incorporating epigallocatechin gallate (EGCG) and ferulic acid (FA) into whole grain barley noodles were investigated. In terms of digestibility, resistant starch content increased from 24% (Control) to 37% (0.5% EGCG) and 26% (0.5% FA), while rapidly digestible starch decreased from 62% to 51% and 59%, respectively. These results indicate that EGCG and FA enhanced the anti-digestive property of noodles. Analyses using SEM, liquid chromatography, and low-field nuclear magnetic resonance revealed that the reduced digestibility was primarily attributed to protein polymerization and strengthened water–solid interactions, which promoted cross-linking of the gluten network and encapsulation of starch. This study demonstrates that incorporating dietary polyphenols is an effective strategy to improve the edible quality and functional properties of barley noodles, thereby promoting their potential utilization.

大麦粉因其独特的质地和抗淀粉消化能力而受到重视。然而，它的高麸皮含量往往会影响食品质量。为了解决这一问题，研究了在全麦大麦面条中添加表没食子儿茶素没食子酸酯（EGCG）和阿魏酸（FA）的效果。消化率方面，抗性淀粉含量从对照的24%提高到37% （0.5% EGCG）和26% (0.5% FA)，快速消化淀粉含量分别从62%降低到51%和59%。上述结果表明，EGCG和FA增强了面条的抗消化性能。扫描电镜（SEM）、液相色谱（liquid chromatography）和低场核磁共振（低场核磁共振）分析表明，蛋白聚合和水固相互作用的增强促进了面筋网络的交联和淀粉的包封，导致了消化率的降低。本研究表明，在大麦面中添加多酚是改善其食用品质和功能特性的有效策略，从而促进其潜在的利用潜力。

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引用次数: 0

Colorimetric detection of kasugamycin via silver oxide nanoparticles with intrinsic laccase activity 具有内在漆酶活性的氧化银纳米颗粒比色法检测卡苏霉素

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-02-16 DOI: 10.1016/j.foodchem.2026.148063

Ramadan Ali , Abdullah H. Alharbi , Muath H. Alatwi , Faisal M. Albalawi , Eyas M. Albalawi , Abdulrahman H. Alahmadi , Nawaf M. Alanazi , Abdullah M. Humadi , Abdulelah Z.A. Albalawi , Mohamed M. El-Wekil

While nanozyme-based inhibition assays are gaining momentum, they have remained predominantly limited to structurally compatible phenolic antibiotic targets. In this study, we report the first colorimetric sensor for kasugamycin (KAS)—a highly hydrophilic, non-phenolic aminoglycoside antibiotic that has traditionally eluded optical detection due to its challenging physicochemical profile. Here, we engineered silver oxide nanoparticles (Ag₂O NPs) to function as a robust laccase mimic. Critically, we exploit their catalytic behavior to develop an unprecedented inhibition-based sensing mechanism for KAS. The sensor operates via strong and selective adsorption of KAS onto the nanozyme surface, leading to quantitative suppression of catalytic activity. This enables ultrasensitive detection with a limit of 2.8 nM, even in complex food matrices. Our approach marks a conceptual shift in nanozyme-based sensing—from phenol-centric paradigms to the detection of non-phenolic analytes—establishing a broadly applicable strategy for identifying otherwise elusive antibiotic residues.

虽然基于纳米酶的抑制测定正在获得动力，但它们仍然主要局限于结构相容的酚类抗生素靶标。在这项研究中，我们报道了kasugamycin （KAS）的第一个比色传感器，kasugamycin是一种高度亲水性，非酚类氨基糖苷类抗生素，由于其具有挑战性的物理化学特征，传统上无法进行光学检测。在这里，我们设计了氧化银纳米颗粒（Ag₂O NPs）作为一个强大的漆酶模拟物。关键的是，我们利用它们的催化行为来开发一种前所未有的基于抑制的KAS传感机制。传感器通过KAS在纳米酶表面的强选择性吸附来工作，导致催化活性的定量抑制。这使得超灵敏检测的限制为2.8 nM，即使在复杂的食品基质中。我们的方法标志着基于纳米酶的传感概念的转变——从以酚为中心的范式到检测非酚分析物——建立了一种广泛适用的策略来识别难以捉摸的抗生素残留物。

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引用次数: 0

Exploring the neural processing mechanisms of umami peptides: Insights from high-temporal-resolution electroencephalogram (EEG) analysis 探索鲜味肽的神经加工机制：来自高时间分辨率脑电图（EEG）分析的见解

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-02-16 DOI: 10.1016/j.foodchem.2026.148430

Lijun Su , Huizhuo Ji , Mingshuo Cao , Jianlei Kong , Qingchuan Zhang , Wenjing Yan , Min Zuo

This study used electroencephalography to characterize brain responses to the umami peptide RPIEK (0.75, 1.50, and 3.00 mg/mL) and matched monosodium glutamate solutions (0.10, 0.50, and 1.00 mg/mL), focusing on oscillatory dynamics, cortical regions, and spatiotemporal response profiles. The results demonstrated that RPIEK significantly increased (P < 0.05) area under the curve of the power spectral density, with delta and theta band activity principally encoding umami information. Brain can distinguish between umami stimuli matched for perceptual intensity based on differences in the temporal sequence of regional activation, and implicated the frontal lobe as a critical contributor to umami perception. Significant differences in rhythmic oscillatory activity, temporal activation windows, and spatial distribution across brain regions were observed between RPIEK and monosodium glutamate. Umami peptides elicited stronger activation in cortical regions associated with higher-order cognitive, emotional, and reward processing. This study is expected to elucidate the neurophysiological mechanisms of umami peptide perception.

该研究使用脑电图来表征大脑对鲜味肽RPIEK（0.75、1.50和3.00 mg/mL）和匹配的味精溶液（0.10、0.50和1.00 mg/mL）的反应，重点关注振荡动力学、皮层区域和时空反应谱。结果表明，RPIEK显著增加了功率谱密度曲线下的面积（P <； 0.05），其中δ和θ波段活动主要编码鲜香信息。大脑可以根据区域激活的时间序列差异来区分与感知强度匹配的鲜味刺激，并暗示额叶是鲜味感知的关键贡献者。RPIEK和味精在节律振荡活动、时间激活窗口和脑区空间分布方面存在显著差异。鲜味肽在与高阶认知、情绪和奖励处理相关的皮层区域引发了更强的激活。本研究旨在阐明鲜味肽感知的神经生理机制。

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引用次数: 0

Effect of the cultivation region of kimchi cabbage on the microbial and metabolic profiles of kimchi during fermentation 泡菜栽培地域对发酵过程中泡菜微生物和代谢特征的影响。

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-02-13 DOI: 10.1016/j.foodchem.2026.148428

Chan-Il Bae , Yoon-Soo Gwak , Ju Young Lim , Sung-Gi Min , Mi-Ju Kim

Kimchi is a traditional Korean fermented food produced through spontaneous fermentation by microorganisms derived from various ingredients. However, the Korean Peninsula exhibits distinct climatic and geographical characteristics across regions. This study investigated the effects of the cultivation region of kimchi cabbage, the main ingredient of kimchi, on microbial and metabolic profiles during fermentation. Kimchi was prepared using kimchi cabbages from three regions and monitored throughout the fermentation process. Among them, kimchi cabbages cultivated in Gyeongsangbuk-do showed a clearly distinct bacterial community structure and metabolite profile compared with those cultivated in other regions. Furthermore, at week 6 of fermentation, significant regional differences were observed in 27 of the 59 detected metabolites, indicating region-specific characteristics in the late stages of fermentation. Overall, this study demonstrated that cultivation region affected the microbial and metabolic profiles of kimchi, providing insights into the complex influence of multiple factors on kimchi fermentation.

泡菜是一种传统的韩国发酵食品，由各种原料中提取的微生物自发发酵而成。然而，朝鲜半岛各地区的气候和地理特征截然不同。研究了泡菜的主要原料——白菜的栽培区域对发酵过程中微生物和代谢特征的影响。泡菜是用来自三个地区的泡菜白菜制作的，并在整个发酵过程中进行了监控。其中，庆尚北道栽培的泡菜白菜与其他地区栽培的泡菜白菜相比，细菌群落结构和代谢物谱明显不同。此外，在发酵第6周，检测到的59种代谢物中有27种存在显著的区域差异，表明发酵后期存在区域特异性特征。总的来说，本研究表明，栽培区域影响了泡菜的微生物和代谢特征，为多种因素对泡菜发酵的复杂影响提供了见解。

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引用次数: 0

Novel insight into the flavor formation mechanism during air frying of tilapia by volatile and non-volatile metabolomics: Construction of correlation networks and formation pathways of key flavor metabolites 挥发性和非挥发性代谢组学对罗非鱼空气油炸过程中风味形成机制的新见解：关键风味代谢物的相关网络和形成途径的构建

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-04-15 Epub Date: 2026-02-18 DOI: 10.1016/j.foodchem.2026.148497

Tianyu Chen , Shengjun Chen , Hui Huang , Jianwei Cen , Yanyan Wu , Chunsheng Li

Air frying can effectively reduce the oil usage of roasted fish, but its effect on the physical properties and flavor is rarely studied systematically. In this study, the changes in physical properties and flavor metabolites during air frying of tilapia were studied, followed by the revelation of their formation mechanisms. Moisture loss especially immobilized water was observed by low field-nuclear magnetic resonance and magnetic resonance imaging. A total of 31 and 234 key volatile and non-volatile metabolites were screened after detection by metabolomics. Correlation networks and formation pathways showed that the improved smell metabolites with dominant malty, fruity, buttery, and grassy odors after air frying were mainly produced by the oxidation and degradation of unsaturated fatty acids and amino acids, while the key taste metabolites were mainly formed through thermal degradation of macromolecular nutrients. This study provides important theoretical and technical support for the production of high-quality air fried tilapia.

空气煎炸可以有效地减少烤鱼的油用量，但对其物理性质和风味的影响却鲜有系统的研究。本研究研究了罗非鱼在空气油炸过程中物理特性和风味代谢物的变化，揭示了它们的形成机制。利用低场核磁共振和磁共振成像技术观察了水分损失，特别是固定水的损失。经代谢组学检测，共筛选出31个和234个关键挥发性和非挥发性代谢物。相关网络和形成途径表明，空气油炸后以麦芽、果味、黄油味和草味为主的改善气味代谢物主要通过不饱和脂肪酸和氨基酸的氧化降解产生，而关键味道代谢物主要通过大分子营养物质的热降解产生。本研究为高品质空气油炸罗非鱼的生产提供了重要的理论和技术支持。

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引用次数: 0