Heating duration alters the low-molecular-weight compound profile of fish muscle, with pyruvic acid as a potential marker of thermal history
- DOI
- 10.1093/bbb/zbag139
- Published
- 2026-09-12
- Container
- Bioscience, Biotechnology, and Biochemistry
- Publisher
- Oxford University Press (OUP)
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1093/bbb/zbag139,
title = {Heating duration alters the low-molecular-weight compound profile of fish muscle, with pyruvic acid as a potential marker of thermal history},
author = {Ayumi Furuta and Ryu Sugimasab and Miyu Saba and Shota Tanimoto and Ryota Mabuchi},
year = {2026},
journal = {Bioscience, Biotechnology, and Biochemistry},
doi = {10.1093/bbb/zbag139},
url = {https://doi.org/10.1093/bbb/zbag139}
}RIS
TY - JOUR TI - Heating duration alters the low-molecular-weight compound profile of fish muscle, with pyruvic acid as a potential marker of thermal history AU - Ayumi Furuta AU - Ryu Sugimasab AU - Miyu Saba AU - Shota Tanimoto AU - Ryota Mabuchi PY - 2026 JO - Bioscience, Biotechnology, and Biochemistry DO - 10.1093/bbb/zbag139 UR - https://doi.org/10.1093/bbb/zbag139 ER -
APA
Furuta, A., Sugimasab, R., Saba, M., Tanimoto, S., & Mabuchi, R. (2026). Heating duration alters the low-molecular-weight compound profile of fish muscle, with pyruvic acid as a potential marker of thermal history. Bioscience, Biotechnology, and Biochemistry. https://doi.org/10.1093/bbb/zbag139
Source records
- crossref · retrieved 2026-09-25T15:41:36.474Z