HIGHLIGHTS
- who: Ninglong Zhang and collaborators from the Subscriber access provided by Iowa State have published the research work: Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (Takifugu obscurus), in the Journal: (JOURNAL)
- how: Based on the above results the reported prominent taste components from aquatic products were summarized to explore if there are the common key taste contributors in aquatic products and their correlations with T. obscurus . The results indicated that most of the prominent components were similar in aquatic foodstuffs.
- future: Research will be necessary to quantitate the concentration of . . .
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