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Polysaccharide impregnation:a pretreatment method for improving scallop quality and flavor

Mengwen Sun Huimin Lin Chen Zeng Shanggui Deng Alessandra Guidi

食品科学与人类健康(英文)2023，Vol.12Issue(2)：P.546-554,9.

食品科学与人类健康(英文)2023，Vol.12Issue(2)：P.546-554,9.DOI:10.1016/j.fshw.2022.07.057

Polysaccharide impregnation:a pretreatment method for improving scallop quality and flavor

Mengwen Sun ¹Huimin Lin ¹Chen Zeng ¹Shanggui Deng ¹Alessandra Guidi²

作者信息

1. Zhejiang Provincial Key Laboratory of Health Risk Factors of Seafood,College of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,China
2. Department of Veterinary Science,University of Pisa,Pisa 56124,Italy
折叠

摘要

关键词

Pretreatment/Amino acids/ATP-related compounds/Betaine/Volatile component

分类

轻工纺织

引用本文复制引用

Mengwen Sun,Huimin Lin,Chen Zeng,Shanggui Deng,Alessandra Guidi..Polysaccharide impregnation:a pretreatment method for improving scallop quality and flavor[J].食品科学与人类健康(英文),2023,12(2):P.546-554,9.

基金项目

funded by the National Key R&D Program of China(2020YFD0900900)。（2020YFD0900900）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

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