Comparison of Nutritional Components and Flavor Substances of Different Muscle Parts of Three Kinds of Tuna Species
To scientifically evaluate the nutritional components and flavor substances of different muscle parts of bigeye tuna, yellowfin tuna and bluefin tuna, the differences among different species and parts of three tuna species were compared through basic nutrients, amino acid composition, fatty acid com...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-11-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022010189 |