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

Only data meeting this normality assumption were subjected to further statistical analyses, including an ANOVA test, Duncan’s multiple comparison, and Pearson’s correlation analysis, with a significance level set at p < 0.05 and a highly significant level at p < 0.01.

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It can be inferred that the MR can consume part of His to produce new VOCs, as the enzyme-treated group produced His faster than the consumption rate, and thus showed an increasing trend of His content.

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