Differentiation of Penaeus vannamei from different thermal processing methods in physico-chemical, flavor and sensory characteristics
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Title
Differentiation of Penaeus vannamei from different thermal processing methods in physico-chemical, flavor and sensory characteristics
Authors
Keywords
Penaeus vannamei, Thermal processing, Free amino acid, Volatile compounds, PLSR model
Journal
FOOD CHEMISTRY
Volume 378, Issue -, Pages 132092
Publisher
Elsevier BV
Online
2022-01-08
DOI
10.1016/j.foodchem.2022.132092
References
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