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Impacts of the extent of reheating on protein deterioration and lipid oxidation in precooked fish cutlets varying with refrigerating duration

Published Online: 2025-11-10

Published Print: 2026-01

Authors

Li, Hongqin

Li, Lin

Huang, Yiqun

Chu, Fuyu

Lai, Keqiang https://orcid.org/0000-0001-5462-6285
Funding

Funding for this research was provided by:

National Natural Science Foundation of China (32272391)
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Text and Data Mining valid from 2025-11-10

Version of Record valid from 2025-11-10
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Article History

Received: 10 September 2025

Accepted: 13 October 2025

First Online: 10 November 2025

Declarations

:

: The authors declare that they have no conflict of interest.

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