Flavor characteristics of shrimp sauces with different fermentation and storage time
Author:
Funder
National Key Research and Development Program of China during the 13th Five-Year Plan Period
scientific research project of Liaoning education department of China
Publisher
Elsevier BV
Subject
Food Science
Reference46 articles.
1. Sea bream bones and scales as a source of gelatin and ACE inhibitory peptides;Akagündüz;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2014
2. Fermented fish and fish products;Beddows,1998
3. Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham;Bermúdez;Food Research International,2014
4. Detection of adulteration in argan oil by using an electronic nose and a voltammetric electronic tongue;Bougrini;Journal of Sensors,2014
5. Evaluation of the freshness of fresh-cut green bell pepper (Capsicum annuum, var. grossum ) using electronic nose;Chen;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2018
Cited by 95 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. Formation and improvement mechanism of physical property and volatile flavor of fermented tilapia surimi by newly isolated lactic acid bacteria based on two dimensional correlation networks;Food Chemistry;2024-05
2. Development and characterization of edible packaging films based on pork gelatin integrated with serum plasma for pork packaging and preservation;Food Bioscience;2024-04
3. Advances in processing, reaction pathways, stabilisation and food applications of natural seafood flavourings;Food Bioscience;2024-04
4. Identification novel salt-enhancing peptides from largemouth bass and exploration their action mechanism with transmembrane channel-like 4 (TMC4) by molecular simulation;Food Chemistry;2024-03
5. Adsorption characteristics of V-type starch for off-odors of sea cucumber intestinal peptides in solid-phase environment;Food Chemistry;2024-02
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