Comparison of freezing and heating treatment sequence on biochemical properties and flavor of swimming crabs (Portunus Trituberculatus) meat during freeze-thaw cycles
Jingjing Yang, Peiyuan Huang, Bolun Sun, Wenge Yang, Changrong Ou, Chunhong Yuan, Tao Huang, Huamao Wei, Huamao Wei
Topics & Concepts
Portunus trituberculatusFlavorFood scienceChemistryBiologyFisheryMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAquaculture Nutrition and Growth