Capturing the impact of oral processing behavior and bolus formation on the dynamic sensory perception and composition of steamed sturgeon meat.

Food Chem X · 2023 · PMC9823118 · PMID 36624817

Europe PMC DOI

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showed a trendno p-value reported

On the contrary, lipids belonging to PE, FA (fatty acids) and SM (sphingomyelin) showed a trend of decreasing first and then increasing.

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