Effects of ‘bask in sunlight and dewed at night’ on the formation of fermented flavor in shrimp paste after maturation
Ruichang Gao, Jiani Xue, Tong Shi, Ying Li, Li Yuan
Topics & Concepts
ShrimpSunlightFlavorFood scienceFermentationChemistryBiologyFisheryPhysicsAstronomyFood Quality and Safety StudiesMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides