Mechanistic insights into volatile odor changes in surimi gels with typical cross-linking degrees during frozen storage based on lipidomics analysis.

Food Chem X · 2025 · PMC12178921 · PMID 40547606

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a decreasing trendno p-value reported

Additionally, MePC and phosphatidylglycerol (PG) also exhibited a decreasing trend after 90 days of storage.

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