Effects of Boiling Processing on Texture of Scallop Adductor Muscle and Its Mechanism.

Foods · 2022 · PMC9265745 · PMID 35804764

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The total water-soluble amino acids also showed a trend of first decreasing and then increasing with the prolongation of the boiling time, which was consistent with the results of the water-soluble proteins ( Table S1 ). 3.2.2.

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