Optimizing Red Vinasse-Blue Round Scad Processing Using Integrated Dimensionality Reduction and RSM: Effects on Lipid Storage Stability

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Detalles Bibliográficos
Publicado en:	Foods vol. 14, no. 18 (2025), p. 3215-3243
Autor principal:	Xue Shan
Otros Autores:	Liu Bohu, Lan Guojin, Liu, Jia
Publicado:	MDPI AG
Materias:	Fujian China China Biosynthesis Functional foods & nutraceuticals Food Cooking Matlab Biological activity Least squares method Response surface methodology Oxidation Lipid peroxidation Lipids Research & development > R&D Mackerel Boiling Food quality Influence Intelligent manufacturing systems Fermentation Storage stability Raw materials Meat Baking Temperature Vinasse Optimization Rice Methods Parameters
Acceso en línea:	Citation/Abstract Full Text + Graphics Full Text - PDF
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