Reduction of formaldehyde residues induced by the thermal decomposition of trimethylamine oxide during the processing and storage of jumbo squid (Dosidicus gigas)-Reference-Cited by-同舟云学术

Reduction of formaldehyde residues induced by the thermal decomposition of trimethylamine oxide during the processing and storage of jumbo squid (Dosidicus gigas)

Published:2018-11 Issue: Volume:97 Page:676-683
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhang Tao,Xin Xueqian,Xue Yong^ORCID,Zhao Yuanhui,Xue Changhu

Funder

National Natural Science Fund of China

Program for Changjiang Scholars and Innovative Research Team in University

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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