Effect of tea polyphenols on the physical and chemical characteristics of dried-seasoned squid (Dosidicus gigas) during storage-Reference-Cited by-同舟云学术

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Effect of tea polyphenols on the physical and chemical characteristics of dried-seasoned squid (Dosidicus gigas) during storage

Published:2013-06 Issue:2 Volume:31 Page:586-592
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Dong Liangliang,Zhu Junli,Li Xuepeng,Li Jianrong

Funder

National Natural Science Foundation of China

National Key Technologies R & D Program of China

Research Fund for the Doctoral Program of Higher Education of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference40 articles.

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2. Official methods of analysis;Association of Official Analytical Chemists,1995

3. Histamine levels in seventeen species of fresh and processed South African seafood;Auerswald;Food Chemistry,2006

4. A review of the development of Chinese distant-water squid jigging fisheries;Chen;Fisheries Research,2008

5. Changs in chemical constituents and physical indices during processing of dried-seasoned squid;Chou;Fisheries Science,2000

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