Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp (Hypophthalmichthys molitrix)

Silver carp (Hypophthalmichthys molitrix) is normally cooked at a high temperature. In order to explore the effects of cooking methods on the protein nutritional values and volatile flavor substances of silver carp meat, the meat was fried, roasted and steamed, and its contents were determined in re...

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Detalles Bibliográficos
Autores principales: Zhang, Yin, Zhang, Pengcheng, Peng, Haichuan, Chen, Qiuyue, Jiao, Xiaolei, Jia, Jianlin, Pan, Zhongli, Cheng, Jie, Wang, Linguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486570/
https://www.ncbi.nlm.nih.gov/pubmed/37685102
http://dx.doi.org/10.3390/foods12173169

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486570/
https://www.ncbi.nlm.nih.gov/pubmed/37685102
http://dx.doi.org/10.3390/foods12173169

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