Changes in Protein Degradation and Non-Volatile Flavor Substances of Swimming Crab (Portunus trituberculatus) during Steaming

To investigate the effect of steaming time (0, 5, 10, 15, 20, and 25 min) on the protein degradation and non-volatile flavor substances of swimming crab (Portunus trituberculatus), the moisture content, total nitrogen (TN), non-protein nitrogen (NPN), free amino acids (FAAs), flavor nucleotides, ele...

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Detalles Bibliográficos
Autores principales: Chen, Qin, Zhang, Yurui, Jing, Lunan, Xiao, Naiyong, Wu, Xugan, Shi, Wenzheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9659030/
https://www.ncbi.nlm.nih.gov/pubmed/36360113
http://dx.doi.org/10.3390/foods11213502

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9659030/
https://www.ncbi.nlm.nih.gov/pubmed/36360113
http://dx.doi.org/10.3390/foods11213502

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