Thermal degradation characteristics of amino acids in rainbow trout fillets during traditional high temperature short time processing and microwave processing-Reference-Cited by-同舟云学术

Thermal degradation characteristics of amino acids in rainbow trout fillets during traditional high temperature short time processing and microwave processing

Published:2022-12-19 Issue:2 Volume:17 Page:1940-1952
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Wang Yajing,Wang Yifen,Luan Donglei^ORCID

Funder

the Program of National Key Research and Development (R&D) in China

the Program of Shanghai Natural & Science Foundation in China

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-022-01730-6.pdf

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4. C. Guo, Y. Wang, D. Luan, Study the synergism of microwave thermal and non-thermal effects on microbial inactivation and fatty acid quality of salmon fillet during pasteurization process. Lwt 152, 112280 (2021). https://doi.org/10.1016/j.lwt.2021.112280

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