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Changes of the flavor substances and protein degradation of black carp (Mylopharyngodon piceus) pickled products during steaming.
Wang, Yixin; Wu, Han; Shi, Wenzheng; Huang, Haiyuan; Shen, Siyuan; Yang, Feng; Chen, Shi.
Afiliación
  • Wang Y; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
  • Wu H; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
  • Shi W; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
  • Huang H; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
  • Shen S; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
  • Yang F; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
  • Chen S; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
J Sci Food Agric ; 101(10): 4033-4041, 2021 Aug 15.
Article en En | MEDLINE | ID: mdl-33349966
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Culinaria / Proteínas de Peces / Productos Pesqueros / Aromatizantes Tipo de estudio: Evaluation_studies Límite: Animals / Humans Idioma: En Revista: J Sci Food Agric Año: 2021 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Culinaria / Proteínas de Peces / Productos Pesqueros / Aromatizantes Tipo de estudio: Evaluation_studies Límite: Animals / Humans Idioma: En Revista: J Sci Food Agric Año: 2021 Tipo del documento: Article País de afiliación: China