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

Crossref DOI link: https://doi.org/10.1007/s11694-018-9765-9

Published Online: 2018-03-17

Published Print: 2018-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Feng, Ting-Ting

Wu, Jian-Hai

Liang, Xu

Du, Ming

Tan, Ming-Qian

Qin, Lei

Xu, Xian-Bing https://orcid.org/0000-0003-3085-9222
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Text and Data Mining valid from 2018-03-17
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Article History

Received: 4 June 2017

Accepted: 23 February 2018

First Online: 17 March 2018

Compliance with ethical standards

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: All authors declare that they have no conflict of interest.