COMPARISON STUDY OF THE EFFECTS OF DIFFERENT CRUDE GREEN TEA POLYPHENOLS ON THE QUALITY OF DRIED CATFISH DURING AMBIENT STORAGE-Reference-Cited by-同舟云学术

COMPARISON STUDY OF THE EFFECTS OF DIFFERENT CRUDE GREEN TEA POLYPHENOLS ON THE QUALITY OF DRIED CATFISH DURING AMBIENT STORAGE

Published:2009-07-28 Issue:3 Volume:34 Page:566-579
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:

Author:

DEMBELE S.,WANG D.F.,SUN J.P.,DONG S.Y.

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2009.00398.x/fullpdf

Reference32 articles.

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3. A rapid method of total lipid extraction and purification;BLIGH;Can. J. Biochem. Physiol.,1959

4. Use of free radical method to evaluate antioxidant activity;BRAND-WILLIAMS;Lebensm. Wiss. U. Technol.,1995

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