Dynamic changes in postmortem quality of grass carp (Ctenopharyngodon idella) muscle: From the perspectives of muscle degradation and flavor evolution

Autor:	Hui Li, Na Deng, Yongjian Cai, Jing Yang, Fangfang Ouyang, Miao Liu, Jianhui Wang
Jazyk:	angličtina
Rok vydání:	2024
Předmět:	Grass carp Postmortem Muscle degradation Flavor evolution Structural disruption Correlation analysis Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	Food Chemistry: X, Vol 23, Iss , Pp 101751- (2024)
Druh dokumentu:	article
ISSN:	2590-1575
DOI:	10.1016/j.fochx.2024.101751
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/95c66c349fe94e309b43ff768f09e8de Zobrazit plný text záznamu View record in DOAJ