Thermal stabilities of inosine monophosphate-degrading enzymes in several fish muscles
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DOI: 10.1080/10942912.2020.1785492
Abstract: ABSTRACT The compositions and inosinic acid contents of ATP-related compounds in various processed fish meat products were examined in this study. Moreover, the relationships between these variables and the heating processes used on the products… read more here.
Keywords: inosine monophosphate; fish meat; meat products; inosinic acid ... See more keywords