Flavor profile and role of macromolecules in the flavor generation of shrimp meat and valorization of shrimp by-products as a source of flavor compounds: a review
出版年份 2023 全文链接
标题
Flavor profile and role of macromolecules in the flavor generation of shrimp meat and valorization of shrimp by-products as a source of flavor compounds: a review
作者
关键词
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出版物
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume -, Issue -, Pages 1-20
出版商
Informa UK Limited
发表日期
2023-10-26
DOI
10.1080/10408398.2023.2268708
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