Effect of heat extraction on water‐soluble taste substances in processing products of chilled large yellow croaker ( Pseudosciaena crocea )
Author:
Affiliation:
1. College of Food Science and Technology Shanghai Ocean University Shanghai China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1213
Reference41 articles.
1. Application of a voltammetric electronic tongue and near infrared spectroscopy for a rapid umami taste assessment
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4. Glutamate heteroreceptor complexes in the brain
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1. The Effects of Acute Exposure to Ammonia on Oxidative Stress, Hematological Parameters, Flesh Quality, and Gill Morphological Changes of the Large Yellow Croaker (Larimichthys crocea);Animals;2023-08-06
2. Characterizations and the Mechanism Underlying Cryoprotective Activity of Peptides from Enzymatic Hydrolysates of Pseudosciaena crocea;Foods;2023-02-18
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