Impact of different drying processes on the lipid deterioration and color characteristics of Penaeus vannamei.
De-Yang LiDa-Yong ZhouFa-Wen YinXiu-Ping DongHong-Kai XieZhong-Yuan LiuAo LiJia-Xuan LiKanyasiri RakariyathamFereidoon ShahidiPublished in: Journal of the science of food and agriculture (2020)
In the present study, FD is recommended for preserving shrimp color and lipid nutrition in terms of lipid oxidation control. © 2020 Society of Chemical Industry.