Analysis and comparison of general compositions, amino acids, fatty acids and collagen of abalone harvested in three different regions in Korea
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/postap/JAKO201326053672977.pdf
Reference35 articles.
1. World Abalone Supply, Markets, and Pricing
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4. In vitro Anti-hypertensive, Antioxidant and Anticoagulant Activities of Extracts from Haliotis discus hannai
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1. Compositional and nutritional evaluation of viscera from commercially harvested wild-caught Australian abalones (Haliotis spp.);LWT;2024-01
2. Nutritional Composition and Taste Properties of Abalone and Short-Neck Clam in Wando;Journal of the Korean Society of Food Science and Nutrition;2021-09-30
3. Characteristics of pressurized hot water extract from abalone muscle and the antioxidant ability during simulated digestion in vitro;Journal of Food Science and Technology;2020-04-18
4. Effect of different cooking methods on the content and bioaccessibility of iodine components in abalone (Haliotis discus hannai);Food Chemistry;2019-12
5. Speciation of Bio-Available Iodine in Abalone (Haliotis discus hannai ) by High-Performance Liquid Chromatography Hyphenated with Inductively Coupled Plasma-Mass Spectrometry Using an In Vitro Method;Journal of Food Science;2018-05-22
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