1Comparison of Flavor Substances in Dried Shrimp Products Processed by Litopenaeus Vannamei from Two Aquaculture Patterns

作者： Hu Mengyue; Xue Yong; Hu Mengyue; Zhao Ling; Liu Qi; Cao Rong; Cao Rong; SCI

机构： Ocean Univ China, Coll Food Sci & Technol, Qingdao 266237, Peoples R China; Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Qingdao 266071, Peoples R China; Qingdao Natl Lab Marine Sci & Technol, Lab Marine Drugs & Bioprod, Qingdao 266237, Peoples R China;

来源：JOURNAL OF OCEAN UNIVERSITY OF CHINA

关键词： dried shrimp; earthen pond; greenhouse; free amino acids; flavor substances; 5 '-nucleotides; GC-IMS; GC-MS

年份：2022