Effect of Different Preservation Treatments on the Formation of Semicarbazide in Litopenaeus Vannamei and Their Potential Molecular Mechanisms

Author:

Yu Wenlong,Zhang Caiyu,Liu Weihua,Ma Shan,Mi Si,Bimal Chitrakar,Sang Yaxin,Wang Xianghong

Publisher

Elsevier BV

Reference34 articles.

1. Generation of semicarbazide from natural azine development in foods, followed by reaction with urea compounds;G A Abernethy;Food Additives & Contaminants: Part A,2015

2. Ratiometric fluorescent immunochromatography for simultaneously detection of two nitrofuran metabolites in seafoods;Y Cheng;Food Chemistry,2023

3. Research progress on the production and control method of semicarbazide in crustacean aquatic products;Q Fan;Journal of Food Safety and Quality,2020

4. Formation of semicarbazide (SEM) from natural compounds in food by heat treatment;R Gatermann;Czech journal of food sciences,2004

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