Effect of different thermal processing methods on water-soluble taste substances of tilapia fillets
出版年份 2021 全文链接
标题
Effect of different thermal processing methods on water-soluble taste substances of tilapia fillets
作者
关键词
Tilapia, Thermal processing, Taste, Free amino acids, Nucleotides, Inosine monophosphates
出版物
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 106, Issue -, Pages 104298
出版商
Elsevier BV
发表日期
2021-11-20
DOI
10.1016/j.jfca.2021.104298
参考文献
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