2024
DOI: 10.1016/j.foodchem.2024.139996
|View full text |Cite
|
Sign up to set email alerts
|

Optimizing color enhancement in dried Penaeus vannamei through high-humidity hot air impingement cooking: Enzyme inactivation, reduced drying time, and Maillard reaction inhibition

Tianxi Chen,
Yue Gao,
Zhuohong Tan
et al.
Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

0
0
0

Publication Types

Select...

Relationship

0
0

Authors

Journals

citations
Cited by 0 publications
references
References 35 publications
0
0
0
Order By: Relevance

No citations

Set email alert for when this publication receives citations?