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

This study investigated the effect of high pressure processing (HPP) on the fatty acids and amino acids content in New Zealand Diamond Shell (Spisula aequilatera), Storm Shell (Mactra murchisoni), and Tua Tua (Paphies donacina) clams. The clam samples were subjected to HPP with varying levels of pre...

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Detalles Bibliográficos
Autores principales: How, Muhammad Syahmeer, Hamid, Nazimah, Liu, Ye, Kantono, Kevin, Oey, Indrawati, Wang, Mingfei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048364/
https://www.ncbi.nlm.nih.gov/pubmed/36981089
http://dx.doi.org/10.3390/foods12061162

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048364/
https://www.ncbi.nlm.nih.gov/pubmed/36981089
http://dx.doi.org/10.3390/foods12061162

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