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Regulation mechanism of cooking duration on flavor compounds in squid tentacles: dynamic contributions of free amino acids, fatty acids, and minerals — Europe PMC PMID:41694295

Source: Europe PMC (en)
Original: https://europepmc.org/article/MED/41694295
DOI: 10.3389/fnut.2025.1695733
License (as archived): solo-consultazione
Archived: 2026-11-06T10:58:41.257Z
SHA-256 of the archived text: 6b13be27a6685610bc7d2a932d4f2a5d981255094b03c5c1fed45cb6ada287b0
Stable URL of this page: https://metraipolis.com/documento/dc_e8a382fd77c8

How to cite

Regulation mechanism of cooking duration on flavor compounds in squid tentacles: dynamic contributions of free amino acids, fatty acids, and minerals — Europe PMC PMID:41694295 — Europe PMC (en), https://europepmc.org/article/MED/41694295 (solo-consultazione); archived copy: https://metraipolis.com/documento/dc_e8a382fd77c8 (Metraipolis archive dc_e8a382fd77c8, sha256 6b13be27a6685610bc7d2a932d4f2a5d981255094b03c5c1fed45cb6ada287b0)

BibTeX

@misc{dce8a382fd77c8,
  title = {Regulation mechanism of cooking duration on flavor compounds in squid tentacles: dynamic contributions of free amino acids, fatty acids, and minerals — Europe PMC PMID:41694295},
  howpublished = {Europe PMC (en)},
  url = {https://europepmc.org/article/MED/41694295},
  note = {License solo-consultazione; archived copy https://metraipolis.com/documento/dc_e8a382fd77c8; sha256 6b13be27a6685610bc7d2a932d4f2a5d981255094b03c5c1fed45cb6ada287b0},
  year = {2026}
}

Archived text

The text is not reproduced here: the archive holds it as solo-consultazione (consultation only, no republication). Read it at the original source: https://europepmc.org/article/MED/41694295. Agents can read the archived copy with the MCP tool read_document.