Multi-omics combined approach to analyze the mechanism of flavor evolution in sturgeon caviar (<i>Acipenser gueldenstaedtii</i>) during refrigeration storage.

Moreover, the amino acid content of stored caviar exhibited a decreasing trend after the 3 weeks of storage.

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Most of the amino acids showed an increasing trend during storage and increased significantly after 3 weeks of storage ( Fig. 1 I and Table A1).

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