Differences in Taste Components in By-products of Chilled Large Yellow Croaker (Pseudosciaena crocea)

被引：0

作者：

Zhou, Fen ^{[1
]}

Zhang, Yanxia ^{[1
]}

Zhang, Long ^{[1
]}

Zhang, Caixia ^{[1
]}

Jiang, Jiwei ^{[1
]}

Tao, Ningping ^{[1
]}

Wang, Xichang ^{[1
]}

机构：

[1] College of Food Sciences and Technology, Shanghai Ocean University, Shanghai,201306, China

来源：

Shipin Kexue/Food Science | 2019年 / 40卷 / 16期

关键词：

Added values - Fish processing - Fish scale - Flavor nucleotides - Free amino acids - Minced meat - Pseudosciaena crocea - Theoretical foundations;

D O I：

10.7506/spkx1002-6630-20181008-034

中图分类号：

学科分类号：

摘要：

引用

页码：193 / 199