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Fan Bai

affiliation not provided to SSRN

  • affiliation not provided to SSRN

SCHOLARLY PAPERS

2

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47

TOTAL CITATIONS

0

Scholarly Papers (2)

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1.

Comparison of Key Odorants and Sensory Properties of Various Caviar with Different Breeding Environments, Processing Conditions, and Grades of Quality

Number of pages: 25 Posted: 01 Jul 2025
zhuyu yang, Zefan Chen, Weijia Zhang, Jinlin Wang, Fan Bai, Ruichang Gao, Yujin Li, Jian Li, Yuanhui Zhao and Xinxing Xu
Ocean University of China, Ocean University of China, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Jiangsu University, Ocean University of China, Beijing Technology and Business University, Ocean University of China and Ocean University of China
Downloads 25 (1,385,945)

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Different caviar, Key aroma-active compounds, Odor activity value, AEDA, Aroma recombination and omission

2.

Phospholipase B Regulated the Flavor Formation of Steamed Sturgeon Meat Via Lipid Oxidation Modulation

Number of pages: 28 Posted: 14 Jan 2024
zhuyu yang, Yahui Liu, Fan Bai, Jinlin Wang, Ruichang Gao, Yuanhui Zhao and Xinxing Xu
Ocean University of China, Ocean University of China, affiliation not provided to SSRN, affiliation not provided to SSRN, Jiangsu University, Ocean University of China and Ocean University of China
Downloads 22 (1,436,435)

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Steamed sturgeon meat, antioxidant, phospholipids, Flavor formation, Flavor regulation