Application of UHPLC-Q-TOF-MS/MS metabolomics approach to investigate the taste and nutrition changes in tilapia fillets treated with different thermal processing methods

作者：Rui Li, Zuli Sun, Yongqiang Zhao, Laihao Li, Xianqing Yang, Jianwei Cen, Shengjun Chen, Chunsheng Li, Yueqi Wang · 发表于：Food Chemistry · 年份：2021 · DOI：10.1016/j.foodchem.2021.129737 · 被引用次数：125 · 研究领域：Meat and Animal Product Quality、Protein Hydrolysis and Bioactive Peptides、Aquaculture Nutrition and Growth