A novel method for extraction of inosinic acid in smoked Katsuwonus pelamis based on water was developed.
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。
2
All potential genes affecting the production and content of inosinic acid (IMP) are candidate genes influencing the meat flavor characteristic.
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。
3
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.