Effect of different drying methods on free amino acid and flavor nucleotides of scallop (patinopecten yessoensis) adductor muscle

Author:

Yin Mingyu,Matsuoka Ryosuke,Yanagisawa Takuya,Xi Yinci,Zhang Long,Wang Xichang

Funder

National Key Research and Development Program of China Stem Cell and Translational Research

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference63 articles.

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5. Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets;Deng;Food Chemistry,2015

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