{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T11:57:54Z","timestamp":1785412674882,"version":"3.56.0"},"reference-count":66,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2026,7,24]],"date-time":"2026-07-24T00:00:00Z","timestamp":1784851200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100011705","name":"Korea Institute of Marine Science & Technology Promotion","doi-asserted-by":"publisher","award":["RS-2024-00402200"],"award-info":[{"award-number":["RS-2024-00402200"]}],"id":[{"id":"10.13039\/501100011705","id-type":"DOI","asserted-by":"publisher"}]},{"award":["RS-2024-00402200"],"award-info":[{"award-number":["RS-2024-00402200"]}],"id":[{"id":"https:\/\/ror.org\/04cqyfy93","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Sevenband grouper (Hyporthodus septemfasciatus) is a premium aquaculture species with a high-protein, low-fat profile, yet cooking-related quality data remain limited. This study evaluated the effects of boiling, steaming, oven cooking, and microwave cooking on the physicochemical, flavor-related, and microstructural properties of grouper fillets. Weight loss differed significantly among methods (p &lt; 0.001); oven cooking produced the greatest loss (32.42 \u00b1 3.17%) and boiling the least (16.66 \u00b1 3.89%). Shear index decreased after cooking; boiling produced the softest texture (75.57 \u00b1 28.49 g\u00b7s), while steaming remained the firmest (192.46 \u00b1 9.12 g\u00b7s; p &lt; 0.001). pH and lightness (L*) increased after heating in most methods, but microwave-cooked samples showed pH similar to raw fish, whereas oven cooking produced the greatest yellowness (b* = 21.54 \u00b1 0.44). E-nose analysis (PC1 = 53.79%, PC2 = 20.51%) separated moist-heat samples from oven-cooked samples. E-tongue analysis showed increased sourness after oven and microwave cooking and decreased saltiness after microwave cooking, while umami showed no clear change. Microstructural analysis showed the widest inter-fiber spacing in oven-cooked samples, matching greater moisture loss. These findings provide physicochemical, flavor-related, and microstructural data for sevenband grouper and support future processing and product development.<\/jats:p>","DOI":"10.3390\/foods15152597","type":"journal-article","created":{"date-parts":[[2026,7,24]],"date-time":"2026-07-24T10:38:41Z","timestamp":1784889521000},"page":"2597","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Physicochemical Quality and Flavor Characteristics of Sevenband Grouper (Hyporthodus septemfasciatus) Fillets: Effects of Boiling, Steaming, Oven Cooking, and Microwave Cooking"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0009-0000-1341-3849","authenticated-orcid":false,"given":"Soomin","family":"Lee","sequence":"first","affiliation":[{"name":"Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0009-9260-6707","authenticated-orcid":false,"given":"Seyeon","family":"Park","sequence":"additional","affiliation":[{"name":"Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4554-3880","authenticated-orcid":false,"given":"Jimin","family":"Lim","sequence":"additional","affiliation":[{"name":"Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4980-4865","authenticated-orcid":false,"given":"Seungeun","family":"Lee","sequence":"additional","affiliation":[{"name":"Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4152-8306","authenticated-orcid":false,"given":"Jieun","family":"Oh","sequence":"additional","affiliation":[{"name":"College of Science and Industry Convergence, Ewha Womans University, Seoul 03760, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,7,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"72","DOI":"10.5539\/gjhs.v4n3p72","article-title":"Seafood consumption and components for health","volume":"4","author":"Hosomi","year":"2012","journal-title":"Glob. J. Health Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1016\/j.cofs.2014.12.009","article-title":"Novel functional food ingredients from marine sources","volume":"2","author":"Shahidi","year":"2015","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_3","unstructured":"Food and Agriculture Organization of the United Nations (FAO) (2025, October 10). FAO Report: Global Fisheries and Aquaculture Production Reaches a New Record High. Available online: https:\/\/www.fao.org\/newsroom\/detail\/fao-report-global-fisheries-and-aquaculture-production-reaches-a-new-record-high\/en."},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Holmer, M., Black, K., Duarte, C.M., Marb\u00e0, N., and Karakassis, I. (2008). Future trends in aquaculture: Productivity growth and increased production. Aquaculture in the Ecosystem, Springer.","DOI":"10.1007\/978-1-4020-6810-2"},{"key":"ref_5","first-page":"553","article-title":"Development strategies for Korea\u2019s fisheries seed industry: Based on Norwegian salmon seed industry","volume":"36","author":"Lee","year":"2024","journal-title":"J. Fish. Mar. Educ."},{"key":"ref_6","first-page":"260","article-title":"Ovulation induction effect of sevenband grouper, Epinephelus septemfasciatus in size and abdomen inflation degree of mother fish","volume":"28","author":"Cho","year":"2016","journal-title":"Korean J. Ichthyol."},{"key":"ref_7","first-page":"527","article-title":"Monitoring of nervous necrosis virus (NNV) in the broodstock of seven band grouper Hyporthodus septemfasciatus","volume":"50","author":"Kim","year":"2017","journal-title":"Korean J. Fish. Aquat. Sci."},{"key":"ref_8","first-page":"403","article-title":"Prevention of viral nervous necrosis (VNN) in grouper (Epinephelus septemfasciatus) aquaculture farms","volume":"48","author":"Kim","year":"2015","journal-title":"Korean J. Fish. Aquat. Sci."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"1","DOI":"10.9721\/KJFST.2013.45.1.1","article-title":"Development of a 16S rRNA-based discrimination method for Niphon spinosus, Epinephelus bruneus, and Epinephelus septemfasciatus","volume":"45","author":"Park","year":"2013","journal-title":"Korean J. Food Sci. Technol."},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Liu, Z., Chen, X., Chen, B., Qu, Y., Tang, H., Wu, R., Qiao, K., Su, Y., Pan, N., and Chen, T. (2025). Impact of steam processing on the physicochemical properties and flavor profile of Takifugu flavidus: A Comprehensive Quality Evaluation. Foods, 14.","DOI":"10.3390\/foods14091537"},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Xia, B., Zhang, J., Li, C., Wu, S., Huang, L., Qin, D., and Gao, L. (2025). Texture, nutrition and flavor of different freshwater fish muscles. Foods, 14.","DOI":"10.3390\/foods14132258"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"101177","DOI":"10.1016\/j.psj.2021.101177","article-title":"Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat","volume":"100","author":"Lee","year":"2021","journal-title":"Poult. Sci."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"376","DOI":"10.15406\/mojfpt.2018.06.00191","article-title":"Effect of processing methods on nutritional and physico-chemical composition of fish: A review","volume":"6","author":"Abraha","year":"2018","journal-title":"MOJ Food Process. Technol."},{"key":"ref_14","first-page":"535","article-title":"Changes of fatty acids and free amino acids in raw and salted-dried red tongue sole during cooking","volume":"14","author":"Shin","year":"1998","journal-title":"J. Korean Soc. Culin. Sci."},{"key":"ref_15","first-page":"317","article-title":"Changes of nutritional components in Spanish mackerel Scomberomorus niphonius by Various Cooking Methods","volume":"45","author":"Moon","year":"2012","journal-title":"Korean J. Fish. Aquat. Sci."},{"key":"ref_16","first-page":"708","article-title":"Changes in proximate composition and lipid components in chub mackerel Scomber japonicus and Japanese Jack Mackerel Trachurus japonicus with Various Cooking Methods","volume":"46","author":"Moon","year":"2013","journal-title":"Korean J. Fish. Aquat. Sci."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"204","DOI":"10.9724\/kfcs.2016.32.2.204","article-title":"Comparison on physico-chemical and affective properties in mackerel","volume":"32","author":"Yoo","year":"2016","journal-title":"Korean J. Food Cook. Sci."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"75","DOI":"10.3136\/fstr.22.75","article-title":"Effect of steam cooking on textural properties and taste compounds of shrimp (Metapenaeus ensis)","volume":"22","author":"Xu","year":"2016","journal-title":"Food Sci. Technol. Res."},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Wang, Y., Tian, G., Mao, K., Chitrakar, B., Wang, Z., Liu, J., Bai, X., Sang, Y., and Gao, J. (2022). Effects of four cooking methods on flavor and sensory characteristics of scallop muscle. Front. Nutr., 9.","DOI":"10.3389\/fnut.2022.1022156"},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Sun, S., Wang, S., Lin, R., Cheng, S., Yuan, B., Wang, Z., and Tan, M. (2020). Effect of different cooking methods on proton dynamics and Physicochemical Attributes in Spanish Mackerel Assessed by Low-Field NMR. Foods, 9.","DOI":"10.3390\/foods9030364"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"615","DOI":"10.1080\/10498850.2021.1910762","article-title":"Influence of Maillard reaction in volatile flavor compounds of blue round scad (Decapterus maruadsi) Enzymatic Hydrolysate","volume":"30","author":"Zhong","year":"2021","journal-title":"J. Aquat. Food Prod. Technol."},{"key":"ref_22","first-page":"19","article-title":"Hormonal induction of sex reversal in Epinephelus septemfasciatus","volume":"9","author":"Lee","year":"1996","journal-title":"J. Aquac."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"360","DOI":"10.1111\/j.1444-2906.2004.00814.x","article-title":"Ovarian development and final oocyte maturation in cultured sevenband grouper Epinephelus septemfasciatus","volume":"70","author":"Shein","year":"2004","journal-title":"Fish. Sci."},{"key":"ref_24","first-page":"96","article-title":"Induction of maturation and ovulation with HCG treatment in the sevenband grouper","volume":"21","author":"Song","year":"2008","journal-title":"J. Aquac."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"187","DOI":"10.1111\/j.1365-2761.2011.01334.x","article-title":"Field tests of Poly (I:C) immunization with nervous necrosis virus (NNV) in sevenband grouper, Epinephelus septemfasciatus (Thunberg)","volume":"35","author":"Oh","year":"2012","journal-title":"J. Fish Dis."},{"key":"ref_26","first-page":"438","article-title":"Changes by rigor mortis of flounder, seabream","volume":"16","author":"Sung","year":"2006","journal-title":"J. East Asian Soc. Diet. Life"},{"key":"ref_27","unstructured":"Korea Ministry of Food and Drug Safety (KMFDS) (2025, October 10). Food Code, Available online: https:\/\/www.foodsafetykorea.go.kr\/foodcode\/01_01.jsp."},{"key":"ref_28","unstructured":"U.S. Food and Drug Administration (FDA) (2025, October 10). Food Code 2022, Available online: https:\/\/www.fda.gov\/food\/fda-food-code\/food-code-2022."},{"key":"ref_29","first-page":"44","article-title":"The science of Korean soups (tang\/guk)","volume":"9","author":"Bae","year":"1993","journal-title":"Gukmin Nutr."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"6048","DOI":"10.1038\/s41598-024-55341-w","article-title":"Flavor characteristics of garlic fish cakes using electronic nose and tongue analyses","volume":"14","author":"Choi","year":"2024","journal-title":"Sci. Rep."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"295","DOI":"10.1016\/0308-8146(90)90019-Z","article-title":"Lipid oxidation in muscle foods: A review","volume":"35","author":"Ladikos","year":"1990","journal-title":"Food Chem."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"337","DOI":"10.1016\/S0002-8223(21)18157-X","article-title":"Electronic and conventional cookery of lamb roasts: Cooking losses and palatability","volume":"36","author":"Headley","year":"1960","journal-title":"J. Am. Diet. Assoc."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"92","DOI":"10.2306\/scienceasia1513-1874.2018.44.092","article-title":"Cooking methods affect total fatty acid composition and retention of DHA and EPA in selected fish fillets","volume":"44","author":"Choo","year":"2018","journal-title":"Sci. Asia"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"508","DOI":"10.1093\/ps\/80.4.508","article-title":"Heat transfer properties, moisture loss, product yield, and soluble proteins in chicken breast patties during air convection cooking","volume":"80","author":"Murphy","year":"2001","journal-title":"Poult. Sci."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"193","DOI":"10.1111\/asj.12864","article-title":"Effects of moist- and dry-heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat","volume":"89","author":"Chumngoen","year":"2018","journal-title":"Anim. Sci. J."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"301","DOI":"10.1080\/10408398409527393","article-title":"The role of collagen in the quality and processing of fish","volume":"20","author":"Sikorski","year":"1984","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"493","DOI":"10.1016\/j.meatsci.2004.11.021","article-title":"Effects of heat on meat proteins\u2014Implications on structure and quality of meat products","volume":"70","author":"Tornberg","year":"2005","journal-title":"Meat Sci."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"S289","DOI":"10.1111\/j.1750-3841.2007.00349.x","article-title":"Quality changes of shrimp during boiling in salt solution","volume":"72","author":"Niamnuy","year":"2007","journal-title":"J. Food Sci."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"2110","DOI":"10.1080\/10942912.2018.1489835","article-title":"Effect of heating temperature and duration: On the texture and protein composition of bighead carp (Aristichthys nobilis) muscle","volume":"21","author":"Jiang","year":"2018","journal-title":"Int. J. Food Prop."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1111\/1541-4337.12866","article-title":"Undesirable discoloration in edible fish muscle","volume":"21","author":"Singh","year":"2022","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"830","DOI":"10.1111\/jtxs.12540","article-title":"Low-temperature steaming improves eating quality of whitefish","volume":"51","author":"Wang","year":"2020","journal-title":"J. Texture Stud."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"211","DOI":"10.1016\/S0309-1740(97)00017-X","article-title":"Effects of high pressure on meat: A review","volume":"46","author":"Cheftel","year":"1997","journal-title":"Meat Sci."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"528","DOI":"10.1006\/fstl.1995.0088","article-title":"Changes in colour and myoglobin of minced beef meat due to high pressure processing","volume":"28","author":"Carlez","year":"1995","journal-title":"LWT Food Sci. Technol."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"254","DOI":"10.1016\/j.foodchem.2010.06.028","article-title":"Isolation, characterisation and stability of myoglobin from Eastern little tuna (Euthynnus affinis) dark muscle","volume":"124","author":"Thiansilakul","year":"2011","journal-title":"Food Chem."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1016\/j.fshw.2022.07.016","article-title":"Effect of cooking processes on tilapia aroma and potential umami perception","volume":"12","author":"Zhang","year":"2023","journal-title":"Food Sci. Hum. Wellness"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"390","DOI":"10.1016\/j.foodres.2017.10.063","article-title":"Effect of different cooking conditions on the profiles of Maillard reaction products and nutrient composition of hairtail (Thichiurus lepturus) fillets","volume":"103","author":"Tavares","year":"2018","journal-title":"Food Res. Int."},{"key":"ref_47","doi-asserted-by":"crossref","unstructured":"Huang, S., Liu, S., Wen, P., Lin, X., Chen, X., Su, Y., and Liu, Z. (2025). Effects of different water contents on the quality of roasted large yellow croaker. Foods, 14.","DOI":"10.3390\/foods14091638"},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"161","DOI":"10.1016\/j.foodchem.2015.09.008","article-title":"Influence of home cooking conditions on Maillard reaction products in beef","volume":"196","author":"Trevisan","year":"2016","journal-title":"Food Chem."},{"key":"ref_49","first-page":"1142","article-title":"Effect of cooking on physical, biochemical, bacteriological characteristics and fatty acid profile of tilapia","volume":"4","author":"Dhanapal","year":"2012","journal-title":"Arch. Appl. Sci. Res."},{"key":"ref_50","first-page":"166","article-title":"Changes in food components of top shell","volume":"35","author":"Ha","year":"2002","journal-title":"Korean J. Fish. Aquat. Sci."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"226","DOI":"10.1002\/jctb.5000650803","article-title":"The effect of cooking on the creatine-creatinine, phosphorus, nitrogen and pH values of raw lean beef","volume":"65","author":"Bendall","year":"1946","journal-title":"J. Soc. Chem. Ind."},{"key":"ref_52","unstructured":"Lawrie, R.A., and Ledward, D.A. (1998). The storage and preservation of meat II: Moisture control. Lawrie\u2019s Meat Science, Woodhead Publishing."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"364","DOI":"10.1016\/S0924-2244(01)00022-X","article-title":"A review of Maillard reaction in food and implications to kinetic modelling","volume":"11","author":"Martins","year":"2000","journal-title":"Trends Food Sci. Technol."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"4537","DOI":"10.1021\/acs.jafc.7b00882","article-title":"Control of Maillard reactions in foods: Strategies and chemical mechanisms","volume":"65","author":"Lund","year":"2017","journal-title":"J. Agric. Food Chem."},{"key":"ref_55","first-page":"257","article-title":"Discrimination of storage time for pork using metal oxide semiconductor (MOS)-type e-nose","volume":"25","author":"Wang","year":"2013","journal-title":"Sens. Mater."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"231","DOI":"10.1007\/s11746-999-0223-z","article-title":"Static headspace gas chromatographic analyses to determine oxidation of fish muscle lipids during thermal processing","volume":"76","author":"Medina","year":"1999","journal-title":"J. Am. Oil Chem. Soc."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"1","DOI":"10.17221\/2843-CJFS","article-title":"Furan in food\u2014A review","volume":"27","author":"Vranova","year":"2009","journal-title":"Czech J. Food Sci."},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"241","DOI":"10.5487\/TR.2015.31.3.241","article-title":"Furan in thermally processed foods\u2014A review","volume":"31","author":"Seok","year":"2015","journal-title":"Toxicol. Res."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"431","DOI":"10.1002\/jsfa.2740100806","article-title":"Chemical studies on the herring (Clupea harengus) I: TMAO and volatile amines in fresh, spoiling and cooked herring flesh","volume":"10","author":"Hughes","year":"1959","journal-title":"J. Sci. Food Agric."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"2776","DOI":"10.1021\/acs.jafc.7b00636","article-title":"Evaluation of key aroma compounds in processed prawns (whiteleg shrimp) by Quantitation and Aroma Recombination Experiments","volume":"65","author":"Mall","year":"2017","journal-title":"J. Agric. Food Chem."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"223","DOI":"10.1016\/j.meatsci.2014.01.023","article-title":"Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat","volume":"97","author":"Fonseca","year":"2014","journal-title":"Meat Sci."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"1","DOI":"10.22175\/mmb.12365","article-title":"Development of beef volatile flavor compounds in Response to Varied Oven Temperature and Degree of Doneness","volume":"5","author":"Mallick","year":"2021","journal-title":"Meat Muscle Biol."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"47","DOI":"10.22175\/mmb.12929","article-title":"Cooking surface temperatures, steak thickness, and quality grade effects on volatile aroma compounds","volume":"5","author":"Kerth","year":"2022","journal-title":"Meat Muscle Biol."},{"key":"ref_64","first-page":"1","article-title":"Sensory and enzymatic properties of Israeli carp Cyprinus carpio as affected by size, part and commercial value","volume":"55","author":"Heu","year":"2022","journal-title":"Korean J. Fish. Aquat. Sci."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"fyag022","DOI":"10.1093\/fqsafe\/fyag022","article-title":"Changes in microorganisms, flavor, in vitro antioxidant activity, and protein digestibility during the preparation of fermented shrimp surimi gel: The role of Enterococcus lactis","volume":"10","author":"Zhang","year":"2026","journal-title":"Food Qual. Saf."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"1068","DOI":"10.1111\/j.1365-2621.1983.tb09163.x","article-title":"Effects of four cooking methods on the proximate, mineral and fatty acid composition of fish fillets","volume":"48","author":"Gall","year":"1983","journal-title":"J. Food Sci."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/15\/2597\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,7,24]],"date-time":"2026-07-24T11:12:41Z","timestamp":1784891561000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/15\/2597"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,7,24]]},"references-count":66,"journal-issue":{"issue":"15","published-online":{"date-parts":[[2026,8]]}},"alternative-id":["foods15152597"],"URL":"https:\/\/doi.org\/10.3390\/foods15152597","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,7,24]]}}}