Shrimp lipids improve flavor by regulating characteristic aroma compounds in hot air-dried shrimp

Zheng, Xiaoshan; Ji, Hongwu; Liu, Shucheng; Shi, Wenzheng; Lu, Ying

doi:10.1016/j.foodchem.2024.142065

Food Chemistry

2025

DOI: 10.1016/j.foodchem.2024.142065

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Shrimp lipids improve flavor by regulating characteristic aroma compounds in hot air-dried shrimp

Xiaoshan Zheng,

Hongwu Ji,

Shucheng Liu

et al.

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Shrimp lipids improve flavor by regulating characteristic aroma compounds in hot air-dried shrimp

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References 39 publications

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