Basic taste characteristics of flavor material from cultured Takifugu obscurus by‐products
Author:
Affiliation:
1. College of Food Science and Technology Shanghai Ocean University Shanghai China
2. Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.3565
Reference45 articles.
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2. Metabolic Profiling Approach To Explore Compounds Related to the Umami Intensity of Soy Sauce
3. Human Taste and Umami Receptor Responses to Chemosensorica Generated by Maillard-type N2-Alkyl- and N2-Arylthiomethylation of Guanosine 5′-Monophosphates
4. Analysis and evaluation of the nutritional components in muscles of three varieties of bred puffer fish;Tao NP;Acta Nutrimenta Sinica,2011
5. Seasonal variations of free amino acids and nucleotide-related compounds in the muscle of cultured Taiwanese puffer Takifugu rubripes
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