Changes in Muscle Collagen Content, Mineral Contents and Fatty Acid Composition of Grass Carp during Crisping Process
WU Fangfang1,2, LIN Wanling1, LI Laihao1,*, YANG Xianqing1, HAO Shuxian1, YANG Shaoling1, HU Xiao1, WANG Jinxu1, WEI Ya1
1. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, National R & D Center for Aquatic Product Processing,
South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China;
2. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
WU Fangfang1,2, LIN Wanling1, LI Laihao1,*, YANG Xianqing1, HAO Shuxian1, YANG Shaoling1, HU Xiao1, WANG Jinxu1, WEI Ya1. Changes in Muscle Collagen Content, Mineral Contents and Fatty Acid Composition of Grass Carp during Crisping Process[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201510017.