Analyzes the impact of cold plasma on flavor compounds in fish oil and meat, suggesting enhanced aroma and deodorization effects.
• Analysis of the transformation of flavor precursors to flavor compounds during the reaction. • The correlation between changes in fatty acids and volatile compounds was analyzed. • 50 W as optimal, effectively achieving deodorization of fish oil and enhancement of the meat's aroma.
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Wei et al. (2026) studied this question.
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