Biochemical and Sensory Changes of Low-Salt Anchovy (Engraulis japonicus) Sauce Prepared by a Novel Technique-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Biochemical and Sensory Changes of Low-Salt Anchovy (Engraulis japonicus) Sauce Prepared by a Novel Technique

Published:2016-12-21 Issue:6 Volume:26 Page:695-705
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Wang Lingzhao¹²³^ORCID,Su Lin¹,Zhang Yayong¹,Pan Saikun²,Du Yunjian²,Zhang Junjie²

Affiliation:

1. Jiangsu Key Laboratory of Marine Biotechnology, Huaihai Institute of Technology, Lianyungang, Jiangsu, China

2. Jiangsu Marine Resources Development Research Institute, Lianyungang, Jiangsu, China

3. Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Lianyungang, Jiangsu, China

Funder

the Project Funded by the Priority Academic Program Development of Jiangsu Higher Education Institutions

the Special Funds from the Central Finance to Support the Development of Local Universities

the Project Supported by Science Foundation of Huaihai Institute of Technology

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2016.1271073

Reference32 articles.

1. Changes of Amino and Fatty Acids in Anchovy (Stolephorus Sp) Fermented Fish Paste with Different Fermentation Periods

2. Taurine: the appeal of a safe amino acid for skeletal muscle disorders

3. Utilisation of male Arctic capelin and Atlantic cod intestines for fish sauce production – evaluation of fermentation conditions

Cited by 2 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

1. Comparative analysis of key precursors and metabolites involved in flavor formation of different rapid-fermented Chinese fish sauces based on untargeted metabolomics analysis;Food Chemistry;2024-02

2. Selection of a Fermentation Strategy for the Preparation of Clam Sauce with Acceptable Flavor Perception;Foods;2023-05-13

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3