Effect of High-Pressure Processing Treatment on the Physicochemical Properties and Volatile Flavor of <i>Mercenaria mercenaria</i> Meat.

Molecules · 2024 · PMC11433659 · PMID 39339461

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a decreasing trendno p-value reported

After HPP treatment at 400 MPa, ketones basically exhibit a decreasing trend.

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an increasing trendno p-value reported

mercenaria exhibited an increasing trend with rising pressure levels.

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