Using OPLS-DA to Fingerprint Key Free Amino and Fatty Acids in Understanding the Influence of High Pressure Processing in New Zealand Clams
This study investigated the effect of high pressure processing (HPP) on the fatty acids and amino acids content in New Zealand Diamond Shell (<i>Spisula aequilatera</i>), Storm Shell (<i>Mactra murchisoni</i>), and Tua Tua (<i>Paphies donacina</i>) clams. The clam samples were subjected to HPP with...
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| 主要な著者: | , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI AG
2023-03-01
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| シリーズ: | Foods |
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| オンライン･アクセス: | https://www.mdpi.com/2304-8158/12/6/1162 |
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