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Comparing the metabolic profiles of raw and cooked pufferfish (Takifugu flavidus) meat by NMR assessment.
Yang, Luan; Dai, Bona; Ayed, Charfedinne; Liu, Yuan.
Afiliação
  • Yang L; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
  • Dai B; Instrumental Analysis Center, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: daibona@sjtu.edu.cn.
  • Ayed C; Flavour Group, Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Loughborough, Leicestershire LE12 5RD, United Kingdom. Electronic address: Charfedinne.Ayed@nottingham.ac.uk.
  • Liu Y; School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: y_liu@sjtu.edu.cn.
Food Chem ; 290: 107-113, 2019 Aug 30.
Article em En | MEDLINE | ID: mdl-31000026
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Culinária / Takifugu / Metabolômica / Carne Limite: Animals Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Culinária / Takifugu / Metabolômica / Carne Limite: Animals Idioma: En Ano de publicação: 2019 Tipo de documento: Article