Effects of temperature fluctuations on non-volatile taste compounds in tilapia fillets (Oreochromis niloticus)
Mingyu Yin, Yinci Xi, Yuyao Shi, Zehui Qiu, Ryosuke Matsuoka, Hongli Wang, Changhua Xu, Ningping Tao, Long Zhang, Xichang Wang
Topics & Concepts
UmamiChemistryTasteFlavorTilapiaFood scienceInosine monophosphateOreochromisSweetnessFish <Actinopterygii>NucleotideBiochemistryFisheryBiologyGeneMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesProtein Hydrolysis and Bioactive Peptides