Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (<i>Chlamys farreri</i>) during Chilled Storage.

Foods · 2022 · PMC9740617 · PMID 36496734

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a decreasing trendno p-value reported

As shown in Table 1 , the springiness of each of the three groups of scallop samples showed a decreasing trend during the storage time.

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