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Updated: May 15, 2025

Preparation of High-Quality Fermented Fish Product
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Effect of moisture equalization time on the quality of dried pre-tenderized shrimp: Texture, digestibility, and

Xinyi Zhou1, Xiangrong Du1, Jiangquan Yang1

  • 1College of Food Science and Engineering, Ningbo University, Ningbo 315211, China; Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo 315211, China.

Food Chemistry
|April 10, 2025
PubMed

Keywords:
Flavor characteristicsIn vitro digestionMoisture equalization timePenaeus vannamei

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