Effects of different heating methods on the contents of nucleotides and related compounds in minced Pacific white shrimp and Antarctic krill

• Published in: LWT
• Main Authors: Zhang, Ruijuan, Qiu, Weiqiang, Zhang, Maosai, Ho Row, Kyung, Cheng, Yudong, Jin, Yinzhe
• Other Authors: Shanghai University Knowledge Service Platform, Shanghai Ocean University Aquatic Animal Breeding Center, Shanghai Science and Technology Development Project, Doctoral Starting up Foundation
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2018
• Subjects: Food Science; Antarctic; Pacific; Antarc*; Antarctic Krill
• Online Access: http://dx.doi.org/10.1016/j.lwt.2017.08.078; https://api.elsevier.com/content/article/PII:S0023643817306564?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0023643817306564?httpAccept=text/plain