Similarity of aroma attributes in hot-air-dried shrimp (Penaeus vannamei) and its different parts using sensory analysis and GC–MS

Author:

Zhang DiORCID,Ji Hongwu,Liu Shucheng,Gao Jing

Funder

Modern Agro-industry Technology Research System of China

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Relation of quality and sensory perception with changes in free amino acids of thawed seabream (Sparus aurata);Calanche;Food Research International,2019

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3. Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by Maillard reaction: Antioxidant activity and volatile compounds;Chen;Food Chemistry,2019

4. Recovery of components from shrimp (Xiphopenaeus kroyeri) processing waste by enzymatic hydrolysis;De Holanda;Journal of Food Science,2006

5. Key aroma compounds in Chinese fried food of youtiao;Du;Flavour and Fragrance Journal,2020

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