The effects of CS@Fe3O4 nanoparticles combined with microwave or far infrared thawing on microbial diversity of red seabream (Pagrus major) fillets based on high-throughput sequencing-Reference-Cited by-同舟云学术

The effects of CS@Fe3O4 nanoparticles combined with microwave or far infrared thawing on microbial diversity of red seabream (Pagrus major) fillets based on high-throughput sequencing

Published:2020-10 Issue: Volume:91 Page:103511
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Cai Luyun,Dai Yufei,Cao Ailing,Cao Minjie

Funder

National Key R&D Program of China

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference28 articles.

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3. Ultrasound or microwave vacuum thawing of red seabream (Pagrus major) fillets;Cai;Ultrason. Sonochem.,2018

4. Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum);Cai;Ultrason. Sonochem.,2019

5. Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream (Pagrus Major) fillets;Cao;Food Chem.,2018

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