The Hydration Characteristics, Structural Properties and Volatile Profile of Squid (<i>Symplectoteuthis oualaniensis</i>) Mantle Muscle: Impacts of Steaming, Boiling, and Sous Vide Cooking.

Foods · 2021 · PMC8305883 · PMID 34359516

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an increasing trendno p-value reported

The T 23 peak area (A 23 ) exhibited an increasing trend after treatment with BO and SV, suggesting that BO and SV treatment induced a slight increase in A 23 due to the protons expelled from A 22 .

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