Quality Evaluation of Shrimp (<i>Parapenaeus longirostris</i>) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking
The focus of this study was to assess the quality traits and sensory profile of cooked rose shrimps (<i>Parapenaeus longirostris</i>) treated with a phenolic extract, derived from olive vegetation water (PEOVW). To achieve the aim, four different groups of shrimps were analysed, specific...
Main Authors: | , , , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-09-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/10/9/2116 |