Original Research
Published on 06 Oct 2022
Low-temperature vacuum permeation of sodium tripolyphosphate and trehalose suppresses the denaturation of myofibrillar proteins in peeled shrimp (Litopenaeus vannamei) during frozen storage
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2022.1012864
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- 6 citations



