Effect of artificial light on the lipid oxidation of whole, cooked Northern shrimp (Pandalus borealis) during frozen storage
Author:
Funder
Innovationsfonden
Publisher
Elsevier BV
Subject
Organic Chemistry,Food Science
Reference39 articles.
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4. Identification and quantification of astaxanthin esters in shrimp (Pandalus borialis) and in a microalga (Haematococcus pluvialis) by liquid chromatography-mass spectrometry using negative ion atmospheric pressure chemical ionization;Breithaupt;Journal of Agricultural and Food Chemistry,2004
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Cited by 2 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 different antioxidants and application methods on the shelf-life of whole, cooked, frozen Northern shrimp (Pandalus borealis);Food Chemistry Advances;2024-12
2. Omega-3 fatty acids: a comprehensive scientific review of their sources, functions and health benefits;Future Journal of Pharmaceutical Sciences;2024-07-29
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