# Effect of phytic acid combined with lactic acid on color and texture deterioration of ready-to-eat shrimps during storage

> Research article (Food Chemistry, 2022) · cited 55× · AI/ML

**Wikidata**: [openalex:W4285404439](https://www.wikidata.org/wiki/openalex:W4285404439)  
**Source**: https://4ort.xyz/entity/effect-of-phytic-acid-combined-with-lactic-acid-on-color-and-texture-deterioration-of-ready-to-eat-shrimps-during-storag