Effects of different immersion treatments on protein characteristics and volatile flavour substances of frozen Dosidicus gigas

LIU Xiaoqi, CHEN Shiyuan, TANG Yibin, LIN Huimin, GUO Yingying, ZHANG Bin

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (8) : 29-36.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (8) : 29-36. DOI: 10.13995/j.cnki.11-1802/ts.044061

Effects of different immersion treatments on protein characteristics and volatile flavour substances of frozen Dosidicus gigas

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(8): 29-36 https://doi.org/10.13995/j.cnki.11-1802/ts.044061

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