Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing
• Eriocheir sinensis, an euryhaline crustacean, is a specialty freshwater product. • Tri-step IR spectroscopy was an effective method to identify the taste components. • The contents of main salinity-responsive contributors were determined. • The optimal period of temporary rearing in the brackish w...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Zhang, Long [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2021 |
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| Schlagwörter: |
Trimethylamine N-oxide (PubChem CID: 1145) 5′-GMP (PubChem CID: 135398631) 5′-IMP (PubChem CID: 135398640) Potassium bromide (PubChem CID: 253877) Succinic acid (PubChem CID: 1110) |
|---|
| Übergeordnetes Werk: |
Enthalten in: Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn - Yurtseven, H. ELSEVIER, 2018, New York, NY [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:343 ; year:2021 ; day:1 ; month:05 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1016/j.foodchem.2020.128409 |
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10.1016/j.foodchem.2020.128409 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001627.pica (DE-627)ELV052589196 (ELSEVIER)S0308-8146(20)32271-8 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Zhang, Long verfasserin aut Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing 2021 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Eriocheir sinensis, an euryhaline crustacean, is a specialty freshwater product. • Tri-step IR spectroscopy was an effective method to identify the taste components. • The contents of main salinity-responsive contributors were determined. • The optimal period of temporary rearing in the brackish water was about 4 weeks. Trimethylamine N-oxide (PubChem CID: 1145) Elsevier 5′-GMP (PubChem CID: 135398631) Elsevier 5′-IMP (PubChem CID: 135398640) Elsevier Glucose (PubChem CID: 5793) Elsevier Betaine (PubChem CID: 247) Elsevier Potassium bromide (PubChem CID: 253877) Elsevier Succinic acid (PubChem CID: 1110) Elsevier Aspartic acid (PubChem CID: 5960) Elsevier 5′-AMP (PubChem CID: 6083) Elsevier Glutamic acid (PubChem CID: 33032) Elsevier Yin, Mingyu oth Zheng, Yao oth Xu, Chang-Hua oth Tao, Ning-Ping oth Wu, Xugan oth Wang, Xichang oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:343 year:2021 day:1 month:05 pages:0 https://doi.org/10.1016/j.foodchem.2020.128409 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 343 2021 1 0501 0 |
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10.1016/j.foodchem.2020.128409 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001627.pica (DE-627)ELV052589196 (ELSEVIER)S0308-8146(20)32271-8 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Zhang, Long verfasserin aut Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing 2021 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Eriocheir sinensis, an euryhaline crustacean, is a specialty freshwater product. • Tri-step IR spectroscopy was an effective method to identify the taste components. • The contents of main salinity-responsive contributors were determined. • The optimal period of temporary rearing in the brackish water was about 4 weeks. Trimethylamine N-oxide (PubChem CID: 1145) Elsevier 5′-GMP (PubChem CID: 135398631) Elsevier 5′-IMP (PubChem CID: 135398640) Elsevier Glucose (PubChem CID: 5793) Elsevier Betaine (PubChem CID: 247) Elsevier Potassium bromide (PubChem CID: 253877) Elsevier Succinic acid (PubChem CID: 1110) Elsevier Aspartic acid (PubChem CID: 5960) Elsevier 5′-AMP (PubChem CID: 6083) Elsevier Glutamic acid (PubChem CID: 33032) Elsevier Yin, Mingyu oth Zheng, Yao oth Xu, Chang-Hua oth Tao, Ning-Ping oth Wu, Xugan oth Wang, Xichang oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:343 year:2021 day:1 month:05 pages:0 https://doi.org/10.1016/j.foodchem.2020.128409 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 343 2021 1 0501 0 |
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10.1016/j.foodchem.2020.128409 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001627.pica (DE-627)ELV052589196 (ELSEVIER)S0308-8146(20)32271-8 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Zhang, Long verfasserin aut Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing 2021 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Eriocheir sinensis, an euryhaline crustacean, is a specialty freshwater product. • Tri-step IR spectroscopy was an effective method to identify the taste components. • The contents of main salinity-responsive contributors were determined. • The optimal period of temporary rearing in the brackish water was about 4 weeks. Trimethylamine N-oxide (PubChem CID: 1145) Elsevier 5′-GMP (PubChem CID: 135398631) Elsevier 5′-IMP (PubChem CID: 135398640) Elsevier Glucose (PubChem CID: 5793) Elsevier Betaine (PubChem CID: 247) Elsevier Potassium bromide (PubChem CID: 253877) Elsevier Succinic acid (PubChem CID: 1110) Elsevier Aspartic acid (PubChem CID: 5960) Elsevier 5′-AMP (PubChem CID: 6083) Elsevier Glutamic acid (PubChem CID: 33032) Elsevier Yin, Mingyu oth Zheng, Yao oth Xu, Chang-Hua oth Tao, Ning-Ping oth Wu, Xugan oth Wang, Xichang oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:343 year:2021 day:1 month:05 pages:0 https://doi.org/10.1016/j.foodchem.2020.128409 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 343 2021 1 0501 0 |
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10.1016/j.foodchem.2020.128409 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001627.pica (DE-627)ELV052589196 (ELSEVIER)S0308-8146(20)32271-8 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Zhang, Long verfasserin aut Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing 2021 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Eriocheir sinensis, an euryhaline crustacean, is a specialty freshwater product. • Tri-step IR spectroscopy was an effective method to identify the taste components. • The contents of main salinity-responsive contributors were determined. • The optimal period of temporary rearing in the brackish water was about 4 weeks. Trimethylamine N-oxide (PubChem CID: 1145) Elsevier 5′-GMP (PubChem CID: 135398631) Elsevier 5′-IMP (PubChem CID: 135398640) Elsevier Glucose (PubChem CID: 5793) Elsevier Betaine (PubChem CID: 247) Elsevier Potassium bromide (PubChem CID: 253877) Elsevier Succinic acid (PubChem CID: 1110) Elsevier Aspartic acid (PubChem CID: 5960) Elsevier 5′-AMP (PubChem CID: 6083) Elsevier Glutamic acid (PubChem CID: 33032) Elsevier Yin, Mingyu oth Zheng, Yao oth Xu, Chang-Hua oth Tao, Ning-Ping oth Wu, Xugan oth Wang, Xichang oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:343 year:2021 day:1 month:05 pages:0 https://doi.org/10.1016/j.foodchem.2020.128409 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 343 2021 1 0501 0 |
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10.1016/j.foodchem.2020.128409 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001627.pica (DE-627)ELV052589196 (ELSEVIER)S0308-8146(20)32271-8 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Zhang, Long verfasserin aut Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing 2021 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Eriocheir sinensis, an euryhaline crustacean, is a specialty freshwater product. • Tri-step IR spectroscopy was an effective method to identify the taste components. • The contents of main salinity-responsive contributors were determined. • The optimal period of temporary rearing in the brackish water was about 4 weeks. Trimethylamine N-oxide (PubChem CID: 1145) Elsevier 5′-GMP (PubChem CID: 135398631) Elsevier 5′-IMP (PubChem CID: 135398640) Elsevier Glucose (PubChem CID: 5793) Elsevier Betaine (PubChem CID: 247) Elsevier Potassium bromide (PubChem CID: 253877) Elsevier Succinic acid (PubChem CID: 1110) Elsevier Aspartic acid (PubChem CID: 5960) Elsevier 5′-AMP (PubChem CID: 6083) Elsevier Glutamic acid (PubChem CID: 33032) Elsevier Yin, Mingyu oth Zheng, Yao oth Xu, Chang-Hua oth Tao, Ning-Ping oth Wu, Xugan oth Wang, Xichang oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:343 year:2021 day:1 month:05 pages:0 https://doi.org/10.1016/j.foodchem.2020.128409 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 343 2021 1 0501 0 |
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Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:343 year:2021 day:1 month:05 pages:0 |
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Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:343 year:2021 day:1 month:05 pages:0 |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing |
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Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing |
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Zhang, Long |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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brackish water improves the taste quality in meat of adult male eriocheir sinensis during the postharvest temporary rearing |
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Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing |
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• Eriocheir sinensis, an euryhaline crustacean, is a specialty freshwater product. • Tri-step IR spectroscopy was an effective method to identify the taste components. • The contents of main salinity-responsive contributors were determined. • The optimal period of temporary rearing in the brackish water was about 4 weeks. |
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• Eriocheir sinensis, an euryhaline crustacean, is a specialty freshwater product. • Tri-step IR spectroscopy was an effective method to identify the taste components. • The contents of main salinity-responsive contributors were determined. • The optimal period of temporary rearing in the brackish water was about 4 weeks. |
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• Eriocheir sinensis, an euryhaline crustacean, is a specialty freshwater product. • Tri-step IR spectroscopy was an effective method to identify the taste components. • The contents of main salinity-responsive contributors were determined. • The optimal period of temporary rearing in the brackish water was about 4 weeks. |
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Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing |
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Yin, Mingyu Zheng, Yao Xu, Chang-Hua Tao, Ning-Ping Wu, Xugan Wang, Xichang |
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