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Physicochemical and microstructural properties and volatile compounds of Macrobrachium rosenbergii meat as affected

Zhuo Zhang1, Ya Zhao1, Mohammad Molaveisi1

  • 1Department of Food Scienec and Engineering, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China.

Journal of the Science of Food and Agriculture
|February 6, 2026
PubMed
Abstract

Keywords:
Macrobrachium rosenbergii meatdrying efficiencydrying methodsmicrostructurephysicochemical propertiesvolatile compounds

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