doi.org/10.1016/j.foodchem.2021.129737

Application of UHPLC-Q-TOF-MS/MS metabolomics approach to investigate the taste and nutrition changes in tilapia fillets treated with different thermal processing methods

..., Yueqi Wang
33
Food Chemistry9.80
Volume: 356, Pages: 129737 - 129737
Published: Mar 31, 2021
Paper Fields
Paper Details
Title
Application of UHPLC-Q-TOF-MS/MS metabolomics approach to investigate the taste and nutrition changes in tilapia fillets treated with different thermal processing methods
DOI
doi.org/10.1016/j.foodchem.2021.129737
Published Date
Mar 31, 2021
Journal
Food Chemistry
Volume
356
Pages
129737 - 129737
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