Evaluation the effect of mycotoxins on shrimp ( Litopenaeus vannamei ) muscle and their limited exposure dose for preserving the shrimp quality-Reference-Cited by-同舟云学术

Evaluation the effect of mycotoxins on shrimp ( Litopenaeus vannamei ) muscle and their limited exposure dose for preserving the shrimp quality

Published:2019-02-19 Issue:4 Volume:43 Page:e13902
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Fang Zhijia¹,Zhou Langhua¹,Wang Yaling¹^ORCID,Sun Lijun¹,Gooneratne Ravi²^ORCID

Affiliation:

1. Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology Guangdong Ocean University Zhanjiang China

2. Centre for Food Research and Innovation Centre for Food Research and Innovations Lincoln University Lincoln New Zealand

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13902

Reference39 articles.

1. Utilization of sorghum distillers dried grains in extruded and steam pelleted shrimp diets

2. Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability