Histidine improves flesh quality: An assessment of grass carp (Ctenopharyngodon idella) muscle in terms of texture, nutritional value and flavor
Xin Zeng, Xiao-Qiu Zhou, Wei-Dan Jiang, Pei Wu, Yang Liu, Yao-Bin Ma, Xiao‐Wan Jin, Hong‐Mei Ren, Lin Feng
Topics & Concepts
FleshGrass carpFlavorFood scienceTexture (cosmology)ChemistryMathematicsBiologyFish <Actinopterygii>FisheryArtificial intelligenceComputer scienceImage (mathematics)Aquaculture Nutrition and GrowthMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides