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The differential effects of endogenous cathepsin and microorganisms on changes in the texture and flavor substances of grouper (Epinephelus coioides) fillets
Grouper is an important seafood species in China and has high economic value. However, the edible value of grouper is seriously affected by deterioration in the texture and flavor during refrigeration. The purpose of this study was to investigate the effects of endogenous cathepsin and microorganism...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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The Royal Society of Chemistry
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9050448/ https://www.ncbi.nlm.nih.gov/pubmed/35492946 http://dx.doi.org/10.1039/d0ra01028f |