Comparison of the Cryoprotective Effects of Trehalose, Alginate and Alginate-Derived Oligosaccharides on Cooked Shrimp (Litopenaeus vannamei)
MA Lukai, ZHANG Bin, WANG Xiaoling, DENG Shanggui, XIE Chao, ZHANG Mengdie
FOOD SCIENCE . 2015, (16): 266 -271 .  DOI: 10.7506/spkx1002-6630-201516051