Shrimp Processing By-Products as Food Ingredients: Sensory-Functional Co-Optimization, Ingredient Readiness, and Design Strategies.
- DOI
- 10.1111/1541-4337.70666
- Published
- 2026 Nov
- Container
- Comprehensive reviews in food science and food safety
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1111/1541-4337.70666,
title = {Shrimp Processing By-Products as Food Ingredients: Sensory-Functional Co-Optimization, Ingredient Readiness, and Design Strategies.},
author = {Liu Y and Lei H and Yang C and Ying X and Zhou D and Li D},
year = {2026},
journal = {Comprehensive reviews in food science and food safety},
doi = {10.1111/1541-4337.70666},
url = {https://doi.org/10.1111/1541-4337.70666}
}RIS
TY - JOUR TI - Shrimp Processing By-Products as Food Ingredients: Sensory-Functional Co-Optimization, Ingredient Readiness, and Design Strategies. AU - Liu Y AU - Lei H AU - Yang C AU - Ying X AU - Zhou D AU - Li D PY - 2026 JO - Comprehensive reviews in food science and food safety DO - 10.1111/1541-4337.70666 UR - https://doi.org/10.1111/1541-4337.70666 ER -
APA
Y, L., H, L., C, Y., X, Y., D, Z., & D, L. (2026). Shrimp Processing By-Products as Food Ingredients: Sensory-Functional Co-Optimization, Ingredient Readiness, and Design Strategies.. Comprehensive reviews in food science and food safety. https://doi.org/10.1111/1541-4337.70666
Source records
- pubmed · retrieved 2026-09-27T16:34:18.178Z