Recent advances on shrimp paste: Key flavor components and biochemical formation pathways, biogenic amine formation, microbial functions, and innovative process strategies

Fuente: Trends in Food Science & Technology
Publication date: October 2024Source: Trends in Food Science & Technology, Volume 152Author(s): Meng-Yue Hu, Ling Zhao, Hui-Hui Sun, Yong Xue, Xiang-Zhao Mao, Rong Cao