Effects of brown seaweed polyphenols,α-tocopherol, and ascorbic acid on protein oxidation and textural properties of fish mince (Pagrosomus major) during frozen storage-Reference-Cited by-全球学者库

Effects of brown seaweed polyphenols,α-tocopherol, and ascorbic acid on protein oxidation and textural properties of fish mince (Pagrosomus major) during frozen storage

Published:2016-07-01 Issue:4 Volume:97 Page:1102-1107
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Wang Tiantian¹,Li Zhenxing¹,Yuan Fangzhou¹,Lin Hong¹,Pavase Tushar Ramesh¹

Affiliation:

1. Laboratory of Food Safety, College of Food Science and Engineering; Ocean University of China; Qingdao 266003 China

Funder

Nature Science Foundation of China

National Science & Technology Pillar Program

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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