Chemical and quality evaluation of Pacific white shrimp Litopenaeus vannamei: Influence of strains on flesh nutrition

Chemical and quality evaluation of Pacific white shrimp Litopenaeus vannamei: Influence of strains on flesh nutrition

Abstract The Pacific white shrimp, Litopenaeus vannamei, is an important fisheries resource in China. To investigate the differences in nutritional quality among strains, we analyzed and compared the basic muscle nutritional components, amino acid (hydrolyzed and free) compositions, and fatty acid c...

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Bibliographic Details
Main Authors:	Xiao Li, Ying Wang, Hongyan Li, Xiaodong Jiang, Lei Ji, Tianhong Liu, Yuanqin Sun
Format:	Article
Language:	English
Published:	Wiley 2021-10-01
Series:	Food Science & Nutrition
Subjects:	amino acid fat acid Litopenaeus vannamei nutritional component strains
Online Access:	https://doi.org/10.1002/fsn3.2457

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