The Impact of Drying Technologies and Thermal Processing on the Nutritional Profiles, Flavor Fingerprints, and Taste Attributes of Giant Freshwater Prawn (Macrobrachium rosenbergii).
- DOI
- 10.3390/foods15183354
- Published
- 2026 Sep 21
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15183354,
title = {The Impact of Drying Technologies and Thermal Processing on the Nutritional Profiles, Flavor Fingerprints, and Taste Attributes of Giant Freshwater Prawn (Macrobrachium rosenbergii).},
author = {Cui Y and Shen Y and Wang J and Hu Q and Li Y and Jia F and Hao G},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15183354},
url = {https://doi.org/10.3390/foods15183354}
}RIS
TY - JOUR TI - The Impact of Drying Technologies and Thermal Processing on the Nutritional Profiles, Flavor Fingerprints, and Taste Attributes of Giant Freshwater Prawn (Macrobrachium rosenbergii). AU - Cui Y AU - Shen Y AU - Wang J AU - Hu Q AU - Li Y AU - Jia F AU - Hao G PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15183354 UR - https://doi.org/10.3390/foods15183354 ER -
APA
Y, C., Y, S., J, W., Q, H., Y, L., F, J., & G, H. (2026). The Impact of Drying Technologies and Thermal Processing on the Nutritional Profiles, Flavor Fingerprints, and Taste Attributes of Giant Freshwater Prawn (Macrobrachium rosenbergii).. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15183354