Quality Evaluation of Shrimp (Parapenaeus longirostris) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking

The focus of this study was to assess the quality traits and sensory profile of cooked rose shrimps (Parapenaeus longirostris) treated with a phenolic extract, derived from olive vegetation water (PEOVW). To achieve the aim, four different groups of shrimps were analysed, specifically the control (C...

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Detalles Bibliográficos
Autores principales: Miraglia, Dino, Castrica, Marta, Esposto, Sonia, Roila, Rossana, Selvaggini, Roberto, Urbani, Stefania, Taticchi, Agnese, Sordini, Beatrice, Veneziani, Gianluca, Servili, Maurizio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8469345/
https://www.ncbi.nlm.nih.gov/pubmed/34574226
http://dx.doi.org/10.3390/foods10092116

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8469345/
https://www.ncbi.nlm.nih.gov/pubmed/34574226
http://dx.doi.org/10.3390/foods10092116

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