Effect of different thermal processing methods on water-soluble taste substances of tilapia fillets
Rui Li, Zuli Sun, Yongqiang Zhao, Laihao Li, Xianqing Yang, Shengjun Chen, Ya Wei, Chunsheng Li, Yueqi Wang
Topics & Concepts
UmamiSteamingTilapiaFood scienceTasteChemistryInosine monophosphateBoilingNucleotideFish <Actinopterygii>BiochemistryFisheryBiologyOrganic chemistryGeneMeat and Animal Product QualityAquaculture Nutrition and GrowthBiochemical Analysis and Sensing Techniques