Enhancing the flavor profiles of sheep bone soup by supplementing four shellfish species: A cross-species flavor synergy
Year: 2025
Type: article
Language: en
Topic: Meat and Animal Product Quality
Authors and affiliations:
raw_author_name: Jie Zheng
raw_affiliation_strings: Liaoning Ocean and Fisheries Science Research Institute, Key Laboratory of Protection and Utilization of Aquatic Germplasm Resource, Ministry of Agriculture and Rural Affairs, Dalian, 116023, Liaoning province, China. zhengjiessd@163.com
Liaoning Ocean and Fisheries Science Research Institute, Key Laboratory of Protection and Utilization of Aquatic Germplasm Resource, Ministry of Agriculture and Rural Affairs, Dalian, 116023, Liaoning province, China
raw_author_name: Zhiyuan Song
raw_affiliation_strings: Dalian Ocean University, College of Food Science and Engineering, Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Center, Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian, 116023, Liaoning province, China
raw_author_name: Xinrui Yang
raw_affiliation_strings: Dalian Ocean University, College of Food Science and Engineering, Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Center, Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian, 116023, Liaoning province, China
Liaoning Ocean and Fisheries Science Research Institute, Key Laboratory of Protection and Utilization of Aquatic Germplasm Resource, Ministry of Agriculture and Rural Affairs, Dalian, 116023, Liaoning province, China
raw_author_name: Di Yu
raw_affiliation_strings: Liaoning Ocean and Fisheries Science Research Institute, Key Laboratory of Protection and Utilization of Aquatic Germplasm Resource, Ministry of Agriculture and Rural Affairs, Dalian, 116023, Liaoning province, China
raw_author_name: Long Li
raw_affiliation_strings: Liaoning Ocean and Fisheries Science Research Institute, Key Laboratory of Protection and Utilization of Aquatic Germplasm Resource, Ministry of Agriculture and Rural Affairs, Dalian, 116023, Liaoning province, China
raw_author_name: Lei Qin
raw_affiliation_strings: Dalian Polytechnic University, School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian, 116034, Liaoning province, China
raw_author_name: Yujun Liu
raw_affiliation_strings: Liaoning Ocean and Fisheries Science Research Institute, Key Laboratory of Protection and Utilization of Aquatic Germplasm Resource, Ministry of Agriculture and Rural Affairs, Dalian, 116023, Liaoning province, China
raw_author_name: Zhiyu Fu
raw_affiliation_strings: Liaoning Ocean and Fisheries Science Research Institute, Key Laboratory of Protection and Utilization of Aquatic Germplasm Resource, Ministry of Agriculture and Rural Affairs, Dalian, 116023, Liaoning province, China
raw_author_name: Zhibo Li
raw_affiliation_strings: Dalian Ocean University, College of Food Science and Engineering, Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Center, Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian, 116023, Liaoning province, China
raw_author_name: Qingzhi Wang
raw_affiliation_strings: Liaoning Ocean and Fisheries Science Research Institute, Key Laboratory of Protection and Utilization of Aquatic Germplasm Resource, Ministry of Agriculture and Rural Affairs, Dalian, 116023, Liaoning province, China
raw_author_name: Qiancheng Zhao
raw_affiliation_strings: Dalian Ocean University, College of Food Science and Engineering, Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Center, Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian, 116023, Liaoning province, China. Zqc@dlou.edu.cn
Dalian Ocean University, College of Food Science and Engineering, Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Center, Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian, 116023, Liaoning province, China