Chemical composition and flavour characteristics of a liquid extract occurring as waste in crab (Ovalipes punctatus) processing.
Bu J, Dai Z, Zhou T, Lu Y, Jiang Q.
Bu J, et al.
J Sci Food Agric. 2013 Jul;93(9):2267-75. doi: 10.1002/jsfa.6036. Epub 2013 Feb 19.
J Sci Food Agric. 2013.
PMID: 23423906
Therefore, the purpose of this research was to evaluate the further usage potential of Ovalipes punctatus extract. The proximate composition, minerals, fatty acids, amino acids, tasty components (free amino acid, flavour 5'-nucleotides, glycine betaine and inorganic ions) …
Therefore, the purpose of this research was to evaluate the further usage potential of Ovalipes punctatus extract. The proximate comp …