Characterisation of taste‐active compositions, umami attributes and aroma compounds in Chinese shrimp
Author:
Affiliation:
1. School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China
2. School of Institute of Hydrobiology Zhejiang Academy of Agricultural Sciences Hangzhou 310021 China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15304
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4. Determination of glycine betaine in aquatic products by high performance liquid chromatography;Ding Y.;Food Industry Science and Technology,2019
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