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Effect of heat extraction on water‐soluble taste substances in processing products of chilled large yellow croaker (Pseudosciaena crocea)
In this paper, we analyzed the umami amino acids composition and content in minced meat (MM), fish head meat (HM), and fish roe (R). According to different ratios of material to liquid, we extracted water‐soluble taste substances from the three materials and then compared composition and content of...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6924313/ https://www.ncbi.nlm.nih.gov/pubmed/31890164 http://dx.doi.org/10.1002/fsn3.1213 |