Comparison of Flavor Substances in Dried Shrimp Products Processed by Litopenaeus Vannamei from Two Aquaculture Patterns
Author:
Publisher
Springer Science and Business Media LLC
Subject
Ocean Engineering,Oceanography
Link
https://link.springer.com/content/pdf/10.1007/s11802-022-5239-0.pdf
Reference48 articles.
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2. An, Y., Qian, Y. L., Alcazar Magana, A., Xiong, S., and Qian, M. C., 2020. Comparative characterization of aroma compounds in Silver Carp (Hypophthalmichthys molitrix), Pacific Whiting (Merluccius productus) and Alaska Pollock (Theragra chalcogramma) surimi by aroma extract dilution analysis, odor activity value, and aroma recombination studies. Journal of Agricultural and Food Chemistry, 68(38): 10403–10413, https://doi.org/10.1021/acs.jafc.9b07621.
3. Cao, R., Hu, M., Zhao, L., Wang, L., and Liu, Q., 2021. Flavor characteristics of different crops of laver (Porphyra yezoensis) during one harvest cycle. Journal of Ocean University of China, 20(1): 213–220, https://doi.org/10.1007/s11802-021-4447-3.
4. Castañeda-López, G. G., Ulloa, J. A., Rosas-Ulloa, P., Ramírez-Ramírez, J. C., Gutiérrez-Leyva, R., Silva-Carrillo, Y., et al., 2021. Ultrasound use as a pretreatment for shrimp (Litopenaeus vannamei) dehydration and its effect on physicochemical, microbiological, structural, and rehydration properties. Journal of Food Processing and Preservation, 45(4): e15366, https://doi.org/10.1111/jfpp.15366.
5. Chen, D., and Zhang, M., 2007. Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis). Food Chemistry, 104(3): 1200–1205, https://doi.org/10.1016/j.foodchem.2007.01.042.
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