Effect of phytic acid combined with lactic acid on color and texture deterioration of ready-to-eat shrimps during storage
Deyang Li, Na Li, Xing-Hua Dong, Zhifeng Tan, Xiaokang Na, Xiaoyang Liu, Dayong Zhou
Topics & Concepts
Phytic acidFood scienceLactic acidChemistryTexture (cosmology)Lipid oxidationMaillard reactionRadicalBiochemistryBiologyAntioxidantBacteriaGeneticsImage (mathematics)Computer scienceArtificial intelligenceMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAquaculture Nutrition and Growth