Insight into the correlation of key taste substances and key volatile substances from shrimp heads at different temperatures
Zhenyang Liu, Shuai Wei, Naiyong Xiao, Yi Liu, Qinxiu Sun, Bin Zhang, Hongwu Ji, Hui Cao, Shucheng Liu
Topics & Concepts
UmamiTasteShrimpFood scienceChemistryHypoxanthineElectronic tongueAmino acidBiochemistryBiologyEnzymeEcologyAdvanced Chemical Sensor TechnologiesMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques