Changes in Protein Degradation and Non-Volatile Flavor Substances of Swimming Crab (<i>Portunus trituberculatus</i>) during Steaming

To investigate the effect of steaming time (0, 5, 10, 15, 20, and 25 min) on the protein degradation and non-volatile flavor substances of swimming crab (<i>Portunus trituberculatus</i>), the moisture content, total nitrogen (TN), non-protein nitrogen (NPN), free amino acids (FAAs), flavor nucleotid...

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Autors principals:	Qin Chen, Yurui Zhang, Lunan Jing, Naiyong Xiao, Xugan Wu, Wenzheng Shi
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2022-11-01
Col·lecció:	Foods
Matèries:	<i>Portunus trituberculatus</i> protein degradation non-volatile flavor free amino acids flavor nucleotides steam
Accés en línia:	https://www.mdpi.com/2304-8158/11/21/3502
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