Impacts of ε‐polylysine hydrochloride with thymol on biogenic amines formation and biochemical changes of squid ( Illex argentinus )-Reference-Cited by-同舟云学术

Impacts of ε‐polylysine hydrochloride with thymol on biogenic amines formation and biochemical changes of squid ( Illex argentinus )

Published:2021-04-20 Issue:6 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Li Yingchang¹²³,Cui Lei¹²³^ORCID,Du Fengxia¹²³,Han Xiao¹²³,Li Jianrong¹²³

Affiliation:

1. College of Food Science and Technology Bohai University Jinzhou China

2. Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China

3. National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15505

Reference65 articles.

1. Culture fermentation of Lactobacillus in traditional pickled gherkins: Microbial development, chemical, biogenic amine and metabolite analysis

2. Extension of Shelf Life of Whole and Peeled Shrimp with Organic Acid Salts and Bifidobacteria

3. Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage

4. Biogenic amines in seafood: a review

5. Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a CO2-Containing Anaerobic Atmosphere: Effect of the Addition of Zataria multiflora Essential Oil and Hops Extract

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