Effect of different drying methods on free amino acid and flavor nucleotides of scallop (patinopecten yessoensis) adductor muscle
Mingyu Yin, Ryosuke Matsuoka, Takuya Yanagisawa, Yinci Xi, Long Zhang, Xichang Wang
Topics & Concepts
Patinopecten yessoensisScallopAdductor musclesFlavorChemistryNucleotideFisheryFood scienceBiochemistryBiologyAnatomyGeneMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAquaculture Nutrition and Growth