Study on the correlation between free amino acid content and taste of rainbow trout (Oncorhynchus mykiss) with different sizes based on UPLC-Q-Trap-MS combined with chemometrics
鲍守民, 陈生蓉, 田海宁, 孟玉琼, 马睿
Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (20) : 238-243.
Study on the correlation between free amino acid content and taste of rainbow trout (Oncorhynchus mykiss) with different sizes based on UPLC-Q-Trap-MS combined with chemometrics
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 | 〉 |