Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats
作者： Pisal Sriket , Soottawat Benjakul , Wonnop Visessanguan , Kongkarn Kijroongrojana
DOI: 10.1016/J.FOODCHEM.2006.10.039
关键词:
摘要: … Glutamic acid and glycine contents were greater in black tiger shrimp meat; however, white shrimp meat had higher hydroxyproline content. Different compositions might govern the …
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