Author:
Lei Xueqing,Wu Haizhou,Liu Ling,Zhang Jingnan,Undeland Ingrid
Reference54 articles.
1. Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweed;M Abdollahi;Food Chemistry,2020
2. Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products;M Abdollahi;Food and Bioprocess Technology,2018
3. The Effect of Precipitation pH on Protein Recovery Yield and Emulsifying Properties in the Extraction of Protein from Cold-Pressed Rapeseed Press Cake;C Ahlstr�m;Molecules,2022
4. Anthocyanin determination in blueberry extracts from various cultivars and their antiproliferative and apoptotic properties in B16-F10 metastatic murine melanoma cells;A Bunea;Phytochemistry,2013
5. Lipid Oxidation in Trout Muscle Is Strongly Inhibited by a Protein That Specifically Binds Hemin Released from Hemoglobin;H Cai;Journal of Agricultural and Food Chemistry,2013
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献