Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes

Published 2015 View Full Article

Authors

Keywords

Yangtze <em class=EmphasisTypeItalic >Coilia ectenes</em>, Non-volatile taste-active compounds, Umami, 5′-nucleotides, Free amino acids, Inorganic ions, Sensory evaluation

Journal

FISHERIES SCIENCE

Volume 81, Issue 3, Pages 559-568

Publisher

Springer Nature

Online

2015-03-10

DOI

10.1007/s12562-015-0858-7

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