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In this study, adenosine triphosphate (ATP)‐related compounds and free amino acids were determined to study the changes of water‐soluble flavor substances in grass carp meat during steaming for 18 min. Sensory assessment, electronic tongue, equivalent umami concentration (EUC) value, and taste active value (TAV) were also performed to obtain the best quality of steamed grass carp meat. The results...
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