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August 31, 2026Food FrontiersOpen Access

Effects of Different Drying Methods on the Meat Quality and Characteristic Flavor Compounds of Pacific White Shrimp

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YLYiming LiNWNan WangLZLi Zhou

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Li et al. (2026) studied this question.

synapsesocial.com/papers/6a97cdaac6bee409dc76f579https://doi.org/10.1002/fft2.70348
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