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Comparative Effects of Dry and Wet Aging on Quality, Flavor Development, and Metabolomic Profiles in Grouper Fillets.

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Title: Comparative Effects of Dry and Wet Aging on Quality, Flavor Development, and Metabolomic Profiles in Grouper Fillets.
Authors: Yu, Qin-Shan1 (AUTHOR), Liu, Hsiu-Ming1 (AUTHOR), Chai, Huey-Jine2 (AUTHOR), Su, Hsin-Hui1 (AUTHOR), Chen, Yung-Tsung1 (AUTHOR) ianchen619@mail.ntou.edu.tw, Bu, Xianyong (AUTHOR) buxianyong2015@163.com
Source: Aquaculture Nutrition. 4/23/2026, Vol. 2026, p1-19. 19p.
Database: Academic Search Ultimate
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  Data: Comparative Effects of Dry and Wet Aging on Quality, Flavor Development, and Metabolomic Profiles in Grouper Fillets.
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  Data: <searchLink fieldCode="JN" term="%22Aquaculture+Nutrition%22">Aquaculture Nutrition</searchLink>. 4/23/2026, Vol. 2026, p1-19. 19p.
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1155/anu/3310290
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      – Code: eng
        Text: English
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        PageCount: 19
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      – TitleFull: Comparative Effects of Dry and Wet Aging on Quality, Flavor Development, and Metabolomic Profiles in Grouper Fillets.
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            NameFull: Yu, Qin-Shan
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            NameFull: Liu, Hsiu-Ming
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            NameFull: Su, Hsin-Hui
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            NameFull: Chen, Yung-Tsung
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            – D: 23
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              Text: 4/23/2026
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              Y: 2026
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              Value: 2026
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