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Direct Treatment of Isada Krill under Subcritical Water Conditions to Produce Seasoning with Shrimp-Like Flavour.
Food Technol Biotechnol. 2016 Sep;54(3):335-341. doi: 10.17113/ftb.54.03.16.4271.
Food Technol Biotechnol. 2016.
PMID: 27956865
Free PMC article.
Using severity factor as a parameter to optimize krill treatment under subcritical water conditions.
Koomyart I, Nagamizu H, Khuwijitjaru P, Kobayashi T, Shiga H, Yoshii H, Adachi S.
Koomyart I, et al.
Biosci Biotechnol Biochem. 2016 Nov;80(11):2192-2197. doi: 10.1080/09168451.2016.1204220. Epub 2016 Jul 4.
Biosci Biotechnol Biochem. 2016.
PMID: 27379912
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Astaxanthin stability and color change of krill during subcritical water treatment.
Koomyart I, Nagamizu H, Khuwijitjaru P, Kobayashi T, Shiga H, Yoshii H, Adachi S.
Koomyart I, et al.
J Food Sci Technol. 2017 Sep;54(10):3065-3072. doi: 10.1007/s13197-017-2742-1. Epub 2017 Jun 16.
J Food Sci Technol. 2017.
PMID: 28974791
Free PMC article.
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