Analysis of flavor characteristics and flavor components of spicy peeled deveined tail-on shrimp impregnated by air pressure and pulsed vacuum

YANG Jingyun; JI Hongwu; ZHANG Di; ZHANG Zewei; TANG Xinying; LIU Shucheng; SU Weiming; SONG Wenkui

doi:10.13995/j.cnki.11-1802/ts.037364

YANG Jingyun, JI Hongwu, ZHANG Di, ZHANG Zewei, TANG Xinying, LIU Shucheng, SU Weiming, SONG Wenkui

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (17) : 235-245.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (17) : 235-245. DOI: 10.13995/j.cnki.11-1802/ts.037364

Analysis of flavor characteristics and flavor components of spicy peeled deveined tail-on shrimp impregnated by air pressure and pulsed vacuum

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(17): 235-245 https://doi.org/10.13995/j.cnki.11-1802/ts.037364

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Received	Revised	Published
2023-09-13	2023-10-16	2024-09-15
Issue Date
2024-10-10

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