Effects of Hot-Air Drying Temperatures on Quality and Volatile Flavor Components of Cooked Antarctic krill (<i>Euphausia superba</i>)
Hot-air drying is a key step for Antarctic krill (<i>Euphausia superba</i>) onboard processing; however, few studies have explored the effects of different drying temperatures on the quality and flavor alternations of Antarctic krill. In this study, we investigated the effects of hot-air...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-03-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/7/1221 |
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