Histidine improves flesh quality: An assessment of grass carp (Ctenopharyngodon idella) muscle in terms of texture, nutritional value and flavor

作者：Xin Zeng, Xiao-Qiu Zhou, Wei-Dan Jiang, Pei Wu, Yang Liu, Yao-Bin Ma, Xiao‐Wan Jin, Hong‐Mei Ren, Lin Feng · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143214 · 被引用次数：22 · 研究领域：Aquaculture Nutrition and Growth、Meat and Animal Product Quality、Protein Hydrolysis and Bioactive Peptides