Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters (Crassostrea gigas)
Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters (Crassostrea gigas)
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DOI：
10.1016/j.ifset.2007.05.003
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发表时间：
2008-01-01
影响因子：
6.6
通讯作者：
Kelly, Alan L.
中科院分区：
文献类型：
--
作者：
Cruz-Romero, Malco C.;Kerry, Joseph P.;Kelly, Alan L.
近端组成，颜色和水平的脂肪酸和挥发性化合物的牡蛎后，高压（HP）处理在260，500或800 MPa的3，5或5分钟，分别进行了调查，并与未经处理的牡蛎。HP处理的牡蛎与对照组相比，
Proximal composition, colour and levels of fatty acids and volatile compounds in oysters following high-pressure (HP) treatment at 260, 500 or 800 MPa for 3, 5 or 5 min, respectively, were investigated and compared to untreated oysters. HP-treated oysters had significantly (P