Deep processing and utilization of shrimp and its byproducts: a review

Jiongqi Lin, Wuyin Weng, Linfan Shi, Duo Xu, Zhanming Li, Caili Fu, Zheng Feei Ma, Zhongyang Ren

Open source

DOI: 10.48130/fia-0025-0035
Published: 2025
Container: Food Innovation and Advances
Publisher: Maximum Academic Press
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.48130/fia-0025-0035,
  title = {Deep processing and utilization of shrimp and its byproducts: a review},
  author = {Jiongqi Lin and Wuyin Weng and Linfan Shi and Duo Xu and Zhanming Li and Caili Fu and Zheng Feei Ma and Zhongyang Ren},
  year = {2025},
  journal = {Food Innovation and Advances},
  doi = {10.48130/fia-0025-0035},
  url = {https://doi.org/10.48130/fia-0025-0035}
}

RIS

TY  - JOUR
TI  - Deep processing and utilization of shrimp and its byproducts: a review
AU  - Jiongqi Lin
AU  - Wuyin Weng
AU  - Linfan Shi
AU  - Duo Xu
AU  - Zhanming Li
AU  - Caili Fu
AU  - Zheng Feei Ma
AU  - Zhongyang Ren
PY  - 2025
JO  - Food Innovation and Advances
DO  - 10.48130/fia-0025-0035
UR  - https://doi.org/10.48130/fia-0025-0035
ER  -

APA

Lin, J., Weng, W., Shi, L., Xu, D., Li, Z., Fu, C., Ma, Z. F., & Ren, Z. (2025). Deep processing and utilization of shrimp and its byproducts: a review. Food Innovation and Advances. https://doi.org/10.48130/fia-0025-0035

Source records

crossref · retrieved 2026-11-10T20:58:20.775Z