Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Flavor profile and role of macromolecules in the flavor generation of shrimp meat and valorization of shrimp by-products as a source of flavor compounds: a review.

Autor: Duppeti H; Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysuru, India.; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India.; Department of Microbiology and FST (Food Science and Technology), GITAM School of Science, GITAM (Deemed to be University), Visakhapatnam, India., Nakkarike Manjabhatta S; Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysuru, India.; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India., Kempaiah BB; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India.; Department of Plantation Products, Spices and Flavour Technology, CSIR-Central Food Technological Research Institute, Mysuru, India.

Publikováno v: Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2025; Vol. 65 (1), pp. 123-142. Date of Electronic Publication: 2023 Oct 25.