High Hydrostatic Pressure Treatment of Oysters (<i>Crassostrea gigas</i>)-Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds.

Molecules · 2021 · PMC8510164 · PMID 34641272

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However, due to the change of approximate composition and fatty acid composition, there may be significant differences between hot-processed oysters and raw oysters in terms of eating quality, including flavor, color, smell, texture, and nutritional value [ 5 , 11 ].

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