EGCG-gelatin biofilm improved the protein degradation, flavor and micromolecule metabolites of tilapia fillets during chilled storage-Reference-Cited by-同舟云学术

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EGCG-gelatin biofilm improved the protein degradation, flavor and micromolecule metabolites of tilapia fillets during chilled storage

Published:2022-05 Issue: Volume:375 Page:131662
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ma Tingting,Wang Qi,Wei Peiyu,Zhu Kexue,Feng Aiguo,He Yanfu,Wang Jiamei,Shen Xuanri,Cao Jun,Li Chuan

Funder

National Key Research and Development Program of China

Jiangsu Provincial Key Research and Development Program

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Effect of EGCG-gelatin biofilm on the quality and microbial composition of tilapia fillets during chilled storage;Cao;Food Chemistry,2020

2. Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose;Chen;Food Research International,2018

3. Metabolomics analysis of Danggui Sini decoction on treatment of collagen-induced arthritis in rats;Cheng;Journal of Chromatography B,2017

4. The mechanism for improving the flesh quality of grass carp (Ctenopharyngodon idella) following the micro-flowing water treatment using a UPLC-QTOF/MS based metabolomics method;Du;Food Chemistry,2020

5. One-Pot Oxidative Esterification and Amidation of Aldehydes;Ekoue-Kovi;Chemistry (Weinheim an der Bergstrasse, Germany),2008

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5. Uncovering the Contribution of Protein Degradation and Amino Acids Metabolism to the Odor of Tilapia (Oreochromis mossambicus) During Cold Storage: Based on the Amino Acids Metabolomics Analysis Via LC–MS;Food and Bioprocess Technology;2024-05-22

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