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

{"title":"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","authors":"Ayumi Furuta, S. Tanimoto","doi":"10.1007/s12562-023-01741-2","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12231,"journal":{"name":"Fisheries Science","volume":"1 7","pages":""},"PeriodicalIF":1.4000,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of a combination of heating and pre-heat storage on texture and taste-active compounds of each part of yellowtail Seriola quinqueradiata\",\"authors\":\"Ayumi Furuta, S. Tanimoto\",\"doi\":\"10.1007/s12562-023-01741-2\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":12231,\"journal\":{\"name\":\"Fisheries Science\",\"volume\":\"1 7\",\"pages\":\"\"},\"PeriodicalIF\":1.4000,\"publicationDate\":\"2023-12-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Fisheries Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s12562-023-01741-2\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FISHERIES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Fisheries Science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s12562-023-01741-2","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FISHERIES","Score":null,"Total":0}