Quality properties and formation of α-dicarbonyl compounds in abalone muscle (Haliotis discus) as affected by tenderization and baking processes

Article

Abstract: Abalone is one of the most valuable seafood products and the quality of ready-to-eat abalone product

Palabras claves:

Abalone, Color quality, Tenderization, texture, α-Dicarbonyl compounds

Autores:

Du M., Feng T., Liang X., Mingqian Tan, Qin L., Wu J., Xu X.

Fuentes:

scopus