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Effects of thermal processing and storage on physicochemical properties and volatile flavor compounds of dried abalone (Haliotis discus hannai♀ × H. fulgens♂)

Crossref DOI link: https://doi.org/10.1007/s44462-025-00025-5

Published Online: 2025-08-18

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Gan, Jiacheng

Zou, Weiguang

Hong, Jiawei

Zhang, Haichen

Luo, Xuan

Ke, Caihuan

You, Weiwei
Funding

Funding for this research was provided by:

China Agriculture Research System (No. CARS-49, No. CARS-49, No. CARS-49, No. CARS-49, No. CARS-49, No. CARS-49, No. CARS-49)

Seed Industry Innovation and Industrialization in Fujian Province (No. 2021FJSCZY02, No. 2021FJSCZY02, No. 2021FJSCZY02, No. 2021FJSCZY02, No. 2021FJSCZY02, No. 2021FJSCZY02, No. 2021FJSCZY02)
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Text and Data Mining valid from 2025-08-18

Version of Record valid from 2025-08-18
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Article History

Received: 26 May 2025

Revised: 4 July 2025

Accepted: 8 July 2025

First Online: 18 August 2025

Declarations

:

: The authors declare no competing interests.

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