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[会议论文] 作者：Wan-cui XIE,Shuai WU,Xi-hong YANG,
来源：2016年食品与健康国际研讨会 年份：2016
[Objective]To study the changes of fast fermented shrimp head paste of the flavor and antioxidant activity during the fermentation process.[Methods]penaeus vannamei Boone shrimp head was adapted as ra...
Changes in Nutrition, Physiochemical Property Indexes, and Antioxidant Activity of Shrimp Head Paste
[会议论文] 作者：Wan-cui XIE,Shuai WU,Xi-hong YANG,
来源：2016年食品与健康国际研讨会 年份：2016
[Objective]To explore the change rules of antioxidant and nutritional compounds of shrimp head paste (SHP) during fermentation.[Methods]Penaeus vannamei Boone shrimp head was used as raw material,unde...
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