Effects of a combination of heating and pre-heat storage on texture and taste-active compounds of each part of yellowtail Seriola quinqueradiata

IF 1.4 4区农林科学 Q3 FISHERIES

Fisheries Science Pub Date : 2023-12-21 DOI:10.1007/s12562-023-01741-2

Ayumi Furuta, S. Tanimoto

引用次数: 0

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加热和预热贮藏相结合对鰤鱼各部位口感和味觉活性化合物的影响

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Fisheries Science 农林科学-渔业

CiteScore

3.80

自引率

5.30%

发文量

审稿时长

12-24 weeks

期刊介绍： Fisheries Science is the official journal of the Japanese Society of Fisheries Science, which was established in 1932. Recognized as a leading journal in its field, Fisheries Science is respected internationally for the publication of basic and applied research articles in a broad range of subject areas relevant to fisheries science. All articles are peer-reviewed by at least two experts in the field of the submitted paper. Published six times per year, Fisheries Science includes about 120 articles per volume. It has a rich history of publishing quality papers in fisheries, biology, aquaculture, environment, chemistry and biochemistry, food science and technology, and Social Science.