Effects of high hydrostatic pressure and storage temperature on fatty acids and non-volatile taste active compounds in red claw crayfish (cherax quadricarinatus)

HIGHLIGHTS

• who: Chunsheng Liu and collaborators from the State Key Laboratory of Marine Resources Utilization in South China Sea, Hainan University have published the article: Effects of High Hydrostatic Pressure and Storage Temperature on Fatty Acids and Non-Volatile Taste Active Compounds in Red Claw Crayfish (Cherax quadricarinatus), in the Journal: Molecules 2022, 27, 5098. of /2022/
• what: Its easy 8 of 13 degradability caused by microorganisms may be the main reason for decreased citric acid in crayfish stored at 4 ◦ C.
• how: For exam0.00 ± 0.00a 0.01 ± 0.00a 0.00 . . .
  

   

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or Email

  Password

  Remember me

  Lost your password?

  If you don't have an account, you can create one here.