Carps
Enzymatic Interesterification of Fish Oil May Mitigate Fishy Odors
Researchers at Jiangxi Normal University in Jiangxi, People's Republic of China, have conducted a study on the enzymatic interesterification of grass carp visceral fish oil and coconut oil. The study aimed to explore the impacts of this process on lipidomic and flavoromic profiles, utilizing UHPLC-Q-TOF/MS and GC-MS.