Effect of heat treatment duration on the interaction between fish myosin and selected flavor compounds
2020 ◽
Vol 100
(12)
◽
pp. 4457-4463
◽
2010 ◽
Vol 69
◽
pp. 69-74
◽
1991 ◽
Vol 8
(11)
◽
pp. 597-599
◽
Keyword(s):
1992 ◽
Vol 3
(3)
◽
pp. 144-146
◽
Keyword(s):
2006 ◽
Vol 6
(6)
◽
pp. 1298-1301
◽
Keyword(s):
2017 ◽
Vol 75
(5)
◽
pp. 843-845
◽
Keyword(s):
2012 ◽
Vol 159
(11)
◽
pp. F717-F724
◽
Keyword(s):