Optimization of deodorization process and flavor mechanism of raw and cooked salted kelp based on microbial fermentation and GC-IMS technology
Year: 2025
Type: article
Language: en
Topic: Seaweed-derived Bioactive Compounds
Authors and affiliations:
raw_author_name: Fangjie Cao
raw_affiliation_strings: College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Dalian Ocean University, Dalian 116023, China
National R&D Branch Center for Seaweed Processing, Dalian Ocean University, Dalian 116,023, China
raw_author_name: Xinyi Che
raw_affiliation_strings: College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Dalian Ocean University, Dalian 116023, China
National R&D Branch Center for Seaweed Processing, Dalian Ocean University, Dalian 116,023, China
raw_author_name: Xingyu Liu
raw_affiliation_strings: College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Dalian Ocean University, Dalian 116023, China
National R&D Branch Center for Seaweed Processing, Dalian Ocean University, Dalian 116,023, China
raw_author_name: Tingmei Yan
raw_affiliation_strings: College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Dalian Ocean University, Dalian 116023, China
National R&D Branch Center for Seaweed Processing, Dalian Ocean University, Dalian 116,023, China
raw_author_name: Yutong Li
raw_affiliation_strings: College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Dalian Ocean University, Dalian 116023, China
National R&D Branch Center for Seaweed Processing, Dalian Ocean University, Dalian 116,023, China
raw_author_name: Shu Liu
raw_affiliation_strings: College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Dalian Ocean University, Dalian 116023, China
National R&D Branch Center for Seaweed Processing, Dalian Ocean University, Dalian 116,023, China
raw_author_name: Yichao Ma
raw_affiliation_strings: College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Dalian Ocean University, Dalian 116023, China
National R&D Branch Center for Seaweed Processing, Dalian Ocean University, Dalian 116,023, China
raw_author_name: Dandan Ren
raw_affiliation_strings: College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Dalian Ocean University, Dalian 116023, China
National R&D Branch Center for Seaweed Processing, Dalian Ocean University, Dalian 116,023, China
raw_author_name: Hui Zhou
raw_affiliation_strings: College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Dalian Ocean University, Dalian 116023, China
National R&D Branch Center for Seaweed Processing, Dalian Ocean University, Dalian 116,023, China
raw_author_name: Qiukuan Wang
raw_affiliation_strings: College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Dalian Ocean University, Dalian 116023, China
National R&D Branch Center for Seaweed Processing, Dalian Ocean University, Dalian 116,023, China
raw_author_name: Yunhai He
raw_affiliation_strings: College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Dalian Ocean University, Dalian 116023, China
National R&D Branch Center for Seaweed Processing, Dalian Ocean University, Dalian 116,023, China
raw_author_name: Han Zhang
raw_affiliation_strings: College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Dalian Ocean University, Dalian 116023, China
National R&D Branch Center for Seaweed Processing, Dalian Ocean University, Dalian 116,023, China