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Agricultural and Food SciencesMedicine

Non-thermal processing of fish: Evolution of flavor, physico-chemical properties, and bioactivities.

Dongyin Liu, Long Zhang, Chuan Li

2026.11.25Advances in Food and Nutrition Research

DOI: 10.1016/bs.afnr.2025.10.005

Abstract

Abstract is not available.

Citation format

LIU, Dongyin; ZHANG, Long; LI, Chuan. Non-thermal processing of fish: Evolution of flavor, physico-chemical properties, and bioactivities. Advances in Food and Nutrition Research, 2026, 119: 391–432.