Effects of bay leaf (Laurus nobilis) and green tea (Camellia sinensis) extracts on the physicochemical properties of the marinated anchovies with vacuum packaging-Reference-Cited by-同舟云学术

Effects of bay leaf (Laurus nobilis) and green tea (Camellia sinensis) extracts on the physicochemical properties of the marinated anchovies with vacuum packaging

Published:2018-01 Issue:1 Volume:16 Page:848-858
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Bilgin Fıçıcılar Bilge¹²^ORCID,Gençcelep Hüseyin¹^ORCID,Özen Tevfik³^ORCID

Affiliation:

1. Department of Food Engineering, Ondokuz Mayıs University, Samsun, Turkey

2. Department of Fisheries Technology Engineering, Ordu University, Ordu, Turkey

3. Department of Chemistry, Ondokuz Mayis University, Samsun, Turkey

Funder

Ondokuz Mayis University Research Foundation

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2018.1485747

Reference40 articles.

1. Interaction of malondialdehyde with biological molecules - new trends about reactivity and significance

2. Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage

3. Antimutagenic Properties of Green Tea

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