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Impact of different drying processes on the lipid deterioration and color characteristics of Penaeus vannamei.
Li, De-Yang; Zhou, Da-Yong; Yin, Fa-Wen; Dong, Xiu-Ping; Xie, Hong-Kai; Liu, Zhong-Yuan; Li, Ao; Li, Jia-Xuan; Rakariyatham, Kanyasiri; Shahidi, Fereidoon.
Afiliação
  • Li DY; National Engineering Research Center of Seafood, Dalian, People's Republic of China.
  • Zhou DY; School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China.
  • Yin FW; National Engineering Research Center of Seafood, Dalian, People's Republic of China.
  • Dong XP; School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China.
  • Xie HK; National Engineering Research Center of Seafood, Dalian, People's Republic of China.
  • Liu ZY; School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China.
  • Li A; National Engineering Research Center of Seafood, Dalian, People's Republic of China.
  • Li JX; School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China.
  • Rakariyatham K; National Engineering Research Center of Seafood, Dalian, People's Republic of China.
  • Shahidi F; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People's Republic of China.
J Sci Food Agric ; 100(6): 2544-2553, 2020 Apr.
Article em En | MEDLINE | ID: mdl-32017121
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Limite: Animals Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Limite: Animals Idioma: En Ano de publicação: 2020 Tipo de documento: Article