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Dynamic changes in postmortem quality of grass carp (Ctenopharyngodon idella) muscle: From the perspectives of muscle degradation and flavor evolution.
Li, Hui; Deng, Na; Cai, Yongjian; Yang, Jing; Ouyang, Fangfang; Liu, Miao; Wang, Jianhui.
Afiliación
  • Li H; School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China.
  • Deng N; Hunan Provincial Engineering Technology Research Centre of Prepared Dishes, Changsha 410114, China.
  • Cai Y; Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China.
  • Yang J; Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavoured Compound Seasoning for Chain Catering, Liuyang 410023, China.
  • Ouyang F; School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China.
  • Liu M; Hunan Provincial Engineering Technology Research Centre of Prepared Dishes, Changsha 410114, China.
  • Wang J; Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China.
Food Chem X ; 23: 101751, 2024 Oct 30.
Article en En | MEDLINE | ID: mdl-39257494
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos