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Application of UHPLC-Q-TOF-MS/MS metabolomics approach to investigate the taste and nutrition changes in tilapia fillets treated with different thermal processing methods.
Li, Rui; Sun, Zuli; Zhao, Yongqiang; Li, Laihao; Yang, Xianqing; Cen, Jianwei; Chen, Shengjun; Li, Chunsheng; Wang, Yueqi.
Afiliação
  • Li R; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; College of Life Science, Yantai University, Yan
  • Sun Z; College of Life Science, Yantai University, Yantai 264005, China.
  • Zhao Y; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Collaborative Innovation Center of Seafood Deep
  • Li L; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Collaborative Innovation Center of Seafood Deep
  • Yang X; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Collaborative Innovation Center of Seafood Deep
  • Cen J; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Collaborative Innovation Center of Seafood Deep
  • Chen S; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Collaborative Innovation Center of Seafood Deep
  • Li C; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Collaborative Innovation Center of Seafood Deep
  • Wang Y; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Collaborative Innovation Center of Seafood Deep
Food Chem ; 356: 129737, 2021 Sep 15.
Article em En | MEDLINE | ID: mdl-33836358
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Paladar / Temperatura / Tilápia / Metabolômica / Manipulação de Alimentos / Valor Nutritivo Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Paladar / Temperatura / Tilápia / Metabolômica / Manipulação de Alimentos / Valor Nutritivo Idioma: En Ano de publicação: 2021 Tipo de documento: Article