METHYL 2-{[(3-METHYL-5-OXO-1-PHENYL-4,5-DIHYDRO-1H-PYRAZOL-4-YLIDENE)(THIOPHEN-2-YL)METHYL]AMINO}-3-PHENYLPROPIONATE



Effect of the Addition of Scallion, Ginger and Perilla on the Changes in Volatile Compounds and ATP and Related Compounds in Pre-prepared Ovalipes punctatus

The effects of scallion, ginger and perilla as garnishes on the eating quality of pre-prepared Ovalipes punctatus were investigated.The results of sensory evaluation showed that all three garnishes had a deodorizing effect, with scallion being most effective.Ginger could impart a strong pungent flavor to crab meat, and perilla could endow crab meat

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