HIGHLIGHTS
- who: Tianle Wu et al. from the College Food Engineering and Nutritional Science, Normal University, Xi'an, China have published the research work: Advances in the Formation and Control Methods of Undesirable Flavors in Fish, in the Journal: Foods 2022, 11, x FOR PEER REVIEW NAD, no available data; Y, can produce; /, cannot produce. Flavor descriptors according to: Flavornet8 (http: of 21 //www.flavornet.org/flavornet.html, accessed on 13 June 2022); The Good Scents Company (http://www. thegoodscentscompany.com/, accessed on 13 June 2022); The kinds of volatile compounds are in a bold. of /2022/
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