Effects of roasting temperature and time on aldehyde formation derived from lipid oxidation in scallop (Patinopecten yessoensis) and the deterrent effect by antioxidants of bamboo leaves-Reference-Cited by-同舟云学术

Effects of roasting temperature and time on aldehyde formation derived from lipid oxidation in scallop (Patinopecten yessoensis) and the deterrent effect by antioxidants of bamboo leaves

Published:2022-02 Issue: Volume:369 Page:130936
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hu Yuanyuan,Zhao Guanhua,Yin Fawen,Liu Zhongyuan,Wang Jialiang,Qin Lei,Zhou Dayong,Shahidi Fereidoon,Zhu Beiwei

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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