Publication | Closed Access
Effect of different drying methods on free amino acid and flavor nucleotides of scallop (patinopecten yessoensis) adductor muscle
133
Citations
50
References
2022
Year
Food ChemistryBiochemistryPhysiologyFood BiophysicsFlavor NucleotidesAlternative Protein SourceFree Amino AcidAdductor MuscleHealth Sciences
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