建立了一种基于纯水提取的新型烟熏鲣鱼中肌苷酸提取方法。
A novel method for extraction of inosinic acid in smoked Katsuwonus pelamis based on water was developed.
影响肌苷酸(IMP)生成及其含量的基因都是影响肌肉风味特性的候选基因。
All potential genes affecting the production and content of inosinic acid (IMP) are candidate genes influencing the meat flavor characteristic.
肌苷酸(IMP)是畜、禽、鱼肉中的主要鲜味化合物，对肉品风味形成具有重要作用。
Inosinic acid (imp) is the major umami compound in the meat of livestock, poultry and fish, having the important function to the meat flavor formation.
利用模式识别技术与紫外分光光度分析法结合，根据鱼肉中的肌苷酸和肌苷的含量对鱼肉鲜度进行了识别。
The detection of the freshness of fish stored up at different temperature and with different period was considered here with UV spectrophotometry using two pattern recognition techniques.
利用模式识别技术与紫外分光光度分析法结合，根据鱼肉中的肌苷酸和肌苷的含量对鱼肉鲜度进行了识别。
The detection of the freshness of fish stored up at different temperature and with different period was considered here with UV spectrophotometry using two pattern recognition techniques.
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