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Flavor Differences of Edible Parts of Grass Carp between Jingpo Lake and Commercial Market

This study investigated the flavor differences among three individual parts (abdomen, back, and tail) of Jingpo Lake grass carp (JPGC) and commercial grass carp (CGC). The growing environment and fish parts influenced the volatile compounds of the fish. The highest total contents of alcohols and eth...

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Detalles Bibliográficos
Autores principales:	Chen, Hongsheng, Pan, Deyin, Du, Hongzhen, Ma, Jinming, Kong, Baohua, Diao, Jingjing
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455230/ https://www.ncbi.nlm.nih.gov/pubmed/36076779 http://dx.doi.org/10.3390/foods11172594

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