Impact of different drying processes on the lipid deterioration and color characteristics of <scp><i>Penaeus vannamei</i></scp> - Concepedia

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Impact of different drying processes on the lipid deterioration and color characteristics of <scp><i>Penaeus vannamei</i></scp>

49

Citations

35

References

2020

Year

Deyang Li, Dayong Zhou, Fawen Yin, Xiuping Dong, Hongkai Xie, Zhong‐Yuan Liu, Ao Li, Jia‐Xuan Li, Kanyasiri Rakariyatham, Fereidoon Shahidi

Journal of the Science of Food and Agriculture

Abstract

In the present study, FD is recommended for preserving shrimp color and lipid nutrition in terms of lipid oxidation control. © 2020 Society of Chemical Industry.

References

	Year	Citations

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