Near-Infrared Spectroscopy Detection of Off-Flavor Compounds in Tench (<i>Tinca tinca</i>) After Depuration in Clean Water
Tench (<i>Tinca tinca</i>) is a warm-temperate, freshwater benthic fish with often unpleasant odors and flavors which result from its natural habitat. These characteristics may deter consumers; therefore, their removal would enhance the fish’s palatability and market appeal. Thus, tench...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/5/739 |
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