High Hydrostatic Pressure Treatment of Oysters (Crassostrea gigas)-Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds.High hydrostatic pressure (HHP) treatment is a non-thermal processing technology, which is widely used in the food processing field at present.  Furthermore, HHP increased hexenoic aldehyde, 2,4-heptadienal, 1-octene-3-ol, and 2-octen-1-ol and decreased the contents of 3. 
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