Comparative study of hot-air, freeze, and supercritical carbon dioxide drying on the physicochemical, microbiological, and sensory quality of shrimp (Metapenaeus spp.)
- DOI
- 10.1016/j.foodchem.2026.150663
- Published
- 2026-10
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150663,
title = {Comparative study of hot-air, freeze, and supercritical carbon dioxide drying on the physicochemical, microbiological, and sensory quality of shrimp (Metapenaeus spp.)},
author = {Riccardo Zulli and Faezeh Khoobbakht and Margherita Guidi and Elena Santoro and Alessandro Zambon and Gerard Hofland and Valerio Giaccone and Eugenio Aprea and Flavia Gasperi and Sara Spilimbergo},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.150663},
url = {https://doi.org/10.1016/j.foodchem.2026.150663}
}RIS
TY - JOUR TI - Comparative study of hot-air, freeze, and supercritical carbon dioxide drying on the physicochemical, microbiological, and sensory quality of shrimp (Metapenaeus spp.) AU - Riccardo Zulli AU - Faezeh Khoobbakht AU - Margherita Guidi AU - Elena Santoro AU - Alessandro Zambon AU - Gerard Hofland AU - Valerio Giaccone AU - Eugenio Aprea AU - Flavia Gasperi AU - Sara Spilimbergo PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.150663 UR - https://doi.org/10.1016/j.foodchem.2026.150663 ER -
APA
Zulli, R., Khoobbakht, F., Guidi, M., Santoro, E., Zambon, A., Hofland, G., Giaccone, V., Aprea, E., Gasperi, F., & Spilimbergo, S. (2026). Comparative study of hot-air, freeze, and supercritical carbon dioxide drying on the physicochemical, microbiological, and sensory quality of shrimp (Metapenaeus spp.). Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.150663
Source records
- crossref · retrieved 2026-09-26T21:27:01.102Z