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    Enhancing Flavor in Dried Mackerel Floss (<i>Scomberomorus niphonius</i>) via Protease: Formation Mechanism of Characteristic Flavor Revealed by Integrated Multi-Omics Analysis

    Enhancing Flavor in Dried Mackerel Floss (<i>Scomberomorus niphonius</i>) via Protease: Formation Mechanism of Characteristic Flavor Revealed by Integrated Multi-Omics Analysis by Diqian Yang, Xiaohui Li, Haowei Wu, Runyu Tang, Qiuying He, Huanhuan Dai, Weiqiang Qiu

    Published 2025-05-01
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