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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Original Article

Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods

Xiu-Ping DongSchool of Food Science and Technology, Dalian Polytechnic University, Dalian, People’s Republic of China;National Engineering Research Center of Seafood, Dalian, People’s Republic of ChinaCorrespondence[email protected]
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De-Yang LiSchool of Food Science and Technology, Dalian Polytechnic University, Dalian, People’s Republic of China;National Engineering Research Center of Seafood, Dalian, People’s Republic of ChinaView further author information
,
Ying HuangSchool of Food Science and Technology, Dalian Polytechnic University, Dalian, People’s Republic of China;National Engineering Research Center of Seafood, Dalian, People’s Republic of ChinaView further author information
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Qiong WuSchool of Food Science and Technology, Dalian Polytechnic University, Dalian, People’s Republic of China;National Engineering Research Center of Seafood, Dalian, People’s Republic of ChinaView further author information
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Wen-Tao LiuSchool of Food Science and Technology, Dalian Polytechnic University, Dalian, People’s Republic of China;National Engineering Research Center of Seafood, Dalian, People’s Republic of ChinaView further author information
,
Lei QinSchool of Food Science and Technology, Dalian Polytechnic University, Dalian, People’s Republic of China;National Engineering Research Center of Seafood, Dalian, People’s Republic of ChinaView further author information
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Da-Yong ZhouSchool of Food Science and Technology, Dalian Polytechnic University, Dalian, People’s Republic of China;National Engineering Research Center of Seafood, Dalian, People’s Republic of ChinaView further author information
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Sangeeta PrakashNational Engineering Research Center of Seafood, Dalian, People’s Republic of China;School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Queensland, AustraliaView further author information
&
Chen-xu YuNational Engineering Research Center of Seafood, Dalian, People’s Republic of China;Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA, USAView further author information
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Pages 1972-1985 | Received 23 Jan 2018, Accepted 25 Jun 2018, Published online: 30 Aug 2018

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