Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Aquatic Science
Reference31 articles.
1. Akyol H, Riciputi Y, Capanoglu E, Caboni MF, Verardo V (2016) Phenolic compounds in the potato and its byproducts: an overview. Int J Mol Sci 17(6):835.
https://doi.org/10.3390/ijms17060835
2. AOCS Method Ja 8-87. (1994) Peroxide value. In D. E. Firestone (Ed.), Official methods and recommended practices of the american oil chemists’ society, 4th edn. AOCS Press, Champaign, Illinois, USA
3. AOCS Official Method Ca 5a-40. (1997) Free fatty acids. In D. E. Firestone (Ed.), Official methods and recommended practices of the american oil chemists’ society, 5th edn. AOCS Press, Champaign, Illinois, USA
4. Attouchi M, Sadok S (2011) The effects of essential oils addition on the quality of wild and farmed sea bream (Sparus aurata) stored in ice. Food Bioprocess Technol 5(5):1803–1816.
https://doi.org/10.1007/s11947-011-0522-x
5. Aubourg PS, Losada V, Prado M, Miranda JM, Barros-Velázquez J (2007) Improvement of the commercial quality of chilled Norway lobster (Nephrops norvegicus) stored in slurry ice: effects of a preliminary treatment with an antimelanosic agent on enzymatic browning. Food Chem 103(3):741–748.
https://doi.org/10.1016/j.foodchem.2006.09.022
Cited by
14 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