Molecular mechanism of color deepening of ready-to-eat shrimp during storage
Na Li, Xin Fan, Tingjia Chen, Yefan Wang, Zhifeng Tan, Chang Liu, Dayong Zhou, Deyang Li
Topics & Concepts
Maillard reactionBrowningLipid oxidationChemistryFood scienceShelf lifeFood storageShrimpOrganic chemistryAntioxidantBiologyFisheryMeat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesDye analysis and toxicity