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Effects of temperature fluctuations on non-volatile taste compounds in tilapia fillets (Oreochromis niloticus)

Mingyu Yin1, Yinci Xi2, Yuyao Shi1

  • 1College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, 201306, China.

Food Chemistry
|December 22, 2022
PubMed

Keywords:
5′-nucleotideFree amino acidMetal ionTemperature fluctuationsTilapia fillets

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