Comparison between high-pressure steam and vinegar stir-frying on grinding characteristics and nutrient components of turtle shells: Difference between carapace and plastron-Reference-Cited by-同舟云学术

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Comparison between high-pressure steam and vinegar stir-frying on grinding characteristics and nutrient components of turtle shells: Difference between carapace and plastron

Published:2024-08 Issue: Volume:132 Page:106391
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Ren Mengying,Lu Jianfeng,Song Yuan,Zhu Jiaojiao,Lin Lin,Lu Huizi,Wan Quan,Jiang Shaotong

Publisher

Elsevier BV

Reference34 articles.

1. Official methods of analysis;Association of Official Analytical Chemists,2000

2. Review: nutrient density and nutritional value of meat products and non-meat foods high in protein;Bohrer;Trends Food Sci. Technol.,2017

3. Pharmacopoeia of the People's Republic of China;Chinese Pharmacopoeia Commission,2020

4. Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview.;Dashdorj;Eur. Food Res. Technol.,2015

5. Nutritional composition and α-Glucosidase inhibitory activity of five Chinese vinegars;Fan;JARQ-Jpn Agric. Res. Q,2011

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