| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542473 | Food Chemistry | 2011 | 10 Pages |
Abstract
⺠Effect of accelerated storage on the quality changes of dried shrimp was studied. ⺠Eighty volatile components were found in the dried shrimp during accelerated storage. ⺠Volatile components were interpreted by principal component analysis. ⺠Some volatile components well reflected quality changes of dried shrimp.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Fei lu, Jian-You Zhang, Shu-Lai Liu, Yan Wang, Yu-Ting Ding,