HIGHLIGHTS
- who: Rui-Ming Luo from the University, China have published the article: High freezing rate improves flavor fidelity effect of hand grab mutton after short-term frozen storage, in the Journal: (JOURNAL)
- what: This study provides technical guidance for the frozen storage of prefabricated dishes in the central kitchen, and increases its Frontiers in Nutrition economic value by improving the flavor fidelity effect of quickfrozen HGM.
SUMMARY
Adenosine monophosphate (AMP), guanosine monophosphate (GMP), inosine monophosphate (IMP), and amino_acid standards of chromatographic grade were purchased from Sigma-Aldrich (Shanghai, China). ASP and . . .
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