Cryoprotective effect of natural deep eutectic solvent combined with sous-vide cooking treatment on the pre-maturation and freeze-thaw cycle of Penaeus vannamei

作者：Jing-jing Fu, Jie Deng, Bo-yang Tan, Yi-shu Ni, Xiu-ping Dong, Simin Zhang, Yuewen Chen · 发表于：Food Chemistry · 年份：2026 · DOI：10.1016/j.foodchem.2026.149199 · 研究领域：Freezing and Crystallization Processes、Calcium Carbonate Crystallization and Inhibition、Insect Utilization and Effects