Odor-active compounds contributing to the characteristic aroma of shrimp cooked whole, including shells and viscera

Published 2018 View Full Article

Authors

Keywords

Roasted shrimp, Crustacean, <em class=EmphasisTypeItalic >Pleoticus muelleri</em>, Aroma extract dilution analysis, Solvent-assisted flavor evaporation

Journal

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Volume -, Issue -, Pages -

Publisher

Springer Nature America, Inc

Online

2018-09-10

DOI

10.1007/s00217-018-3156-7

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