Cryoprotective roles of trehalose and alginate oligosaccharides during frozen storage of peeled shrimp ( Litopenaeus vannamei )

Published 2017 View Full Article

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Title
Cryoprotective roles of trehalose and alginate oligosaccharides during frozen storage of peeled shrimp ( Litopenaeus vannamei )
Authors
Keywords
Trehalose, Alginate oligosaccharide, Myosin, Water, Molecular dynamics, Stabilization
Journal
FOOD CHEMISTRY
Volume 228, Issue -, Pages 257-264
Publisher
Elsevier BV
Online
2017-01-28
DOI
10.1016/j.foodchem.2017.01.124

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