Deodorisation process variables for croaker (M. furnieri) oil
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Cited by 7 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. Effect of enzymatic degumming process on the physicochemical and nutritional properties of fish byproducts oil;Applied Food Research;2022-12
2. Anti-wrinkle and anti-inflammatory effects of a combination of topically applied horse oil and dietary enzyme hydrolysates from horse bone;Process Biochemistry;2020-03
3. Deodorisation of fish oil by nanofiltration membrane process: focus on volatile flavour compounds and fatty acids composition;International Journal of Food Science & Technology;2017-11-06
4. Effects of powdered activated carbon, diatomaceous earth and β-cyclodextrin treatments on the clarity and volatile compounds of tilapia (Oreochromis niloticus) skin gelatin;Journal of Food Measurement and Characterization;2017-03-04
5. Bleaching with blends of bleaching earth and activated carbon reduces color and oxidation products of carp oil;European Journal of Lipid Science and Technology;2015-01-20
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