Work

Shrimp Processing By‐Products as Food Ingredients: Sensory‐Functional Co‐Optimization, Ingredient Readiness, and Design Strategies

Year: 2026

Type: article

Source: Comprehensive Reviews in Food Science and Food Safety

DOI: 10.1111/1541-4337.70666

Authors: Yang Liu, Hongting Lei, Cewen Yang, Xiaoguo Ying, Dayong Zhou, Deyang Li

Institutions: Dalian Polytechnic University, Zhejiang Ocean University

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Molecular Biology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: closed

OpenAlex ID: W7214534967

FWCI:

Cites: 103

Cited by:

Related to: