Comparison of non-volatile compounds of Penaeus vannemei with different drying treatments via multidimensional infrared spectroscopy-Reference-Cited by-同舟云学术

Comparison of non-volatile compounds of Penaeus vannemei with different drying treatments via multidimensional infrared spectroscopy

Published:2024-11 Issue: Volume:458 Page:140233
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Shi Jian,Xiao Naiyong,Yin Mingyu,Ma Jianrong,Zhang Yurui,Liang Qianqian,Jiang Xin,Li Yan,Shi Wenzheng

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Reference46 articles.

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2. Changes in protein degradation and non-volatile flavor substances of swimming crab (Portunus trituberculatus) during steaming;Chen;Foods,2022

3. Comparison of the molecular properties and volatile compounds of Maillard reaction products derived from animal- and cereal-based protein hydrolysates;Chiang;Food Chemistry,2022

4. Microwave freeze-drying of button mushroom (Agaricus bisporus) based on non-volatile taste components by controlling microwave power density;Duan;International Journal of Food Science & Technology,2022

5. Spectroscopic methods in organic chemistry;Fleming,2019

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