Physicochemical and microstructural properties and volatile compounds of Macrobrachium rosenbergii meat as affected by different drying methods
Year: 2026
Type: article
DOI: 10.1002/jsfa.70499
Authors: Zhuo Zhang, Ya Zhao, Mohammad Molaveisi, Qilong Shi
Institution: Shandong University of Technology
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W7127986662