Comparison of different edible parts of bighead carp ( Aristichthys nobilis ) flavor-Reference-Cited by-同舟云学术

Comparison of different edible parts of bighead carp ( Aristichthys nobilis ) flavor

Published:2021-09-27 Issue:11 Volume:45 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Xiao Naiyong¹^ORCID,Huang Haiyuan¹,Liu Junya¹,Jiang Xin¹,Chen Qin¹,Chen Qing¹,Shi Wenzheng¹²

Affiliation:

1. College of Food Science and Technology Shanghai Ocean University Shanghai P.R. China

2. National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Shanghai P.R. China

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13946

Reference52 articles.

1. Effects of dietary lipid levels on growth performance, whole body composition and digestive enzyme activity of juvenile bighead carp (Aristichthys nobilis);Cai F.;Israeli Journal of Aquaculture‐Bamidgeh,2020

2. Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis)

3. Postmortem nucleotide degradation in turbot mince during chill and partial freezing storage

4. Variations in flavor according to fish size in rainbow trout (Oncorhynchus mykiss)

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