Nutritional evaluation, flavor characteristics and microbial community of shrimp paste made from different materials and variance analysis
This study investigated the nutritional quality, microbial community structure, and flavor compounds of shrimp paste. This traditional Chinese fermented food is usually produced from the head of Litopenaeus vannamei (HP) and whole Acetes chinensis (SP). The results showed that HP contained higher le...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23000898 |