Effect of different thermal processing methods on water-soluble taste substances of tilapia fillets (English)
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https://orcid.org/0000-0001-8729-9583
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In:
Journal of Food Composition and Analysis
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106
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2021
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ISSN:
- Article (Journal) / Electronic Resource
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Title:Effect of different thermal processing methods on water-soluble taste substances of tilapia fillets
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Contributors:Li, Rui ( author ) / Sun, Zuli ( author ) / Zhao, Yongqiang ( author ) / Li, Laihao ( author ) / Yang, Xianqing ( author ) / Chen, Shengjun ( author ) / Wei, Ya ( author ) / Li, Chunsheng ( author ) / Wang, Yueqi ( author )
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Published in:
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Publisher:
- New search for: Elsevier Inc.
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Publication date:2021-11-18
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 106
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
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Changes in harmful Maillard reaction products in low-temperature long-time pasteurization-treated milks reconstituted from whole-milk powders after different storage timesLi, Yong / Jia, Xiaodi / Wang, Zhaojun / He, Zhiyong / Zeng, Maomao / Chen, Jie et al. | 2021
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Editorial Board| 2022
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Effect of different thermal processing methods on water-soluble taste substances of tilapia filletsLi, Rui / Sun, Zuli / Zhao, Yongqiang / Li, Laihao / Yang, Xianqing / Chen, Shengjun / Wei, Ya / Li, Chunsheng / Wang, Yueqi et al. | 2021
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