Comprehensive analysis and comparison of the flavor of traditional fermented shrimp paste produced from trash shrimp

被引：0
|
作者：
Wu, Shuai [1 ]
Yang, Xihong [1 ,2 ]
Xie, Wancui [1 ,3 ]
Ji, Hongwu [1 ]
Liu, Shucheng [1 ]
机构：
[1] Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang,524088, China
[2] College of Chemistry and Molecular Engineering, Qingdao University of Science and Technology, Qingdao,266042, China
[3] College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao,266042, China
来源：
Shipin Kexue/Food Science | 2016年 / 37卷 / 02期
关键词：
Amino acids;
D O I：
10.7506/spkx1002-6630-201602021
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：121 / 127
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