Using OPLS-DA to Fingerprint Key Free Amino and Fatty Acids in Understanding the Influence of High Pressure Processing in New Zealand Clams

Using OPLS-DA to Fingerprint Key Free Amino and Fatty Acids in Understanding the Influence of High Pressure Processing in New Zealand Clams

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This study investigated the effect of high pressure processing (HPP) on the fatty acids and amino acids content in New Zealand Diamond Shell (<i>Spisula aequilatera</i>), Storm Shell (<i>Mactra murchisoni</i>), and Tua Tua (<i>Paphies donacina</i>) clams. The clam...

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Bibliographic Details
Main Authors: Muhammad Syahmeer How, Nazimah Hamid, Ye Liu, Kevin Kantono, Indrawati Oey, Mingfei Wang
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Foods
Subjects:
high pressure processing
amino acid
fatty acid
OPLSDA
Online Access:https://www.mdpi.com/2304-8158/12/6/1162

Internet

https://www.mdpi.com/2304-8158/12/6/1162

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