https://www.selleckchem.com/pr....oducts/pf-06873600.h
Following this, the difference in sensory attributes among commercial shrimp count sizes 21/25-41/50 was confirmed using quantitative descriptive analysis (QDA). Small shrimp ( 70-51/6 had higher accumulation of proteinogenic and non-proteinogenic amino acids, sugars, and organic acids compared to large shrimps (41/50-16/2. The QDA of commercial count sizes (21/25-41/5 performed by trained panelists showed that sweetness, juiciness, crispness, and red color attributes increased with an increase in shrimp size. Based on the
Мне нравится
Комментарий
Перепост
