Nutrient Composition and Flavor Profile of Crucian Carp Soup Utilizing Fish Residues through Comminution and Pressure-Conduction Treatment.

Foods · 2024 · PMC10930992 · PMID 38472913

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a decreasing trendno p-value reported

As the RS ratio increased, the content of histidine and IMP showed a decreasing trend, accompanied by a decrease in bitterness and freshness for the crucian carp soup.

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