Shrimp lipids improve flavor by regulating characteristic aroma compounds in hot air-dried shrimp
Xiaoshan Zheng, Hongwu Ji, Shucheng Liu, Wenzheng Shi, Ying Lu
Topics & Concepts
ShrimpAromaFlavorFood scienceChemistryChromatographyBiologyFisheryMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAquaculture Nutrition and Growth