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Insight into the correlation of key taste substances and key volatile substances from shrimp heads at different

Zhenyang Liu1, Shuai Wei2, Naiyong Xiao2

  • 1College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, Ourense 32004, Spain.

Food Chemistry
|April 30, 2024
PubMed

Keywords:
E-tongueShrimp headsTaste substancesVariable importance

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