Development of a Low-Sodium Soaking Solution for Shrimp Processing Using Potassium Phosphates (KTPP and TKPP) and L-Lysine: Impacts on Quality and Water-Holding Capacity.
- DOI
- 10.3390/foods15173063
- Published
- 2026 Aug 29
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15173063,
title = {Development of a Low-Sodium Soaking Solution for Shrimp Processing Using Potassium Phosphates (KTPP and TKPP) and L-Lysine: Impacts on Quality and Water-Holding Capacity.},
author = {Monvises T and Chinarak K and Sanprasert S and Uchuwittayakul A and Lueangjaroenkit P and Sai-Ut S and Pongsetkul J and Rawdkuen S and Kingwascharapong P},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15173063},
url = {https://doi.org/10.3390/foods15173063}
}RIS
TY - JOUR TI - Development of a Low-Sodium Soaking Solution for Shrimp Processing Using Potassium Phosphates (KTPP and TKPP) and L-Lysine: Impacts on Quality and Water-Holding Capacity. AU - Monvises T AU - Chinarak K AU - Sanprasert S AU - Uchuwittayakul A AU - Lueangjaroenkit P AU - Sai-Ut S AU - Pongsetkul J AU - Rawdkuen S AU - Kingwascharapong P PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15173063 UR - https://doi.org/10.3390/foods15173063 ER -
APA
T, M., K, C., S, S., A, U., P, L., S, S., J, P., S, R., & P, K. (2026). Development of a Low-Sodium Soaking Solution for Shrimp Processing Using Potassium Phosphates (KTPP and TKPP) and L-Lysine: Impacts on Quality and Water-Holding Capacity.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15173063
Source records
- pubmed · retrieved 2026-09-25T18:57:25.070Z
- europe-pmc · retrieved 2026-09-25T18:57:25.064Z
- doaj · retrieved 2026-09-25T18:57:25.070Z