Sensomics Analysis of the Changes in Key Taste Components of Trachypenaeus curvirostris during Thermal Treatment
In order to identify the key taste components of Trachypenaeus curvirostris, the flavor characteristics of free amino acids, inorganic ions, quaternary ammonium compounds, saccharides, organic acids, nucleotides, glutathione in raw and cooked shrimps were determined by high performance liquid chroma...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-10-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-20-025.pdf |