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

出版年份 2015 全文链接

标题

作者

关键词

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

出版物

FISHERIES SCIENCE

Volume 81, Issue 3, Pages 559-568

出版商

Springer Nature

发表日期

2015-03-10

DOI

10.1007/s12562-015-0858-7

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