Recent advances on shrimp paste: Key flavor components and biochemical formation pathways, biogenic amine formation, microbial functions, and innovative process strategies
| Autor: | Hu, Meng-Yue, Zhao, Ling, Sun, Hui-Hui, Xue, Yong, Mao, Xiang-Zhao, Cao, Rong |
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| Zdroj: | In Trends in Food Science & Technology October 2024 152 |
| Databáze: | ScienceDirect |
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