Variation in fatty acids of Antarctic krill ( Euphausia superba ) preserved under constant dry conditions: Does storage time and ontogeny matter?-Reference-Cited by-同舟云学术

Variation in fatty acids of Antarctic krill ( Euphausia superba ) preserved under constant dry conditions: Does storage time and ontogeny matter?

Published:2021-02-25 Issue:4 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Xue Mei¹²,Zhu Guoping¹²³⁴^ORCID

Affiliation:

1. College of Marine Sciences Shanghai Ocean University Shanghai China

2. Center for Polar Research Shanghai Ocean University Shanghai China

3. National Engineering Research Center for Oceanic Fisheries Shanghai China

4. Polar Marine Ecosystem Group The Key Laboratory of Sustainable Exploitation of Oceanic Fisheries Resources Shanghai Ocean University, Ministry of Education Shanghai China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15357

Reference53 articles.

1. Cholesterol oxide, cholesterol, total lipid and fatty acid contents in processed meat products during storage

2. Dandelion polysaccharide suppresses lipid oxidation in Antarctic krill (Euphausia superba)

3. Antioxidant Nutrients and Immune Functions - Introduction

4. Quality Assurance in Seafood Processing: A Practical Guide

5. Effects of preservatives and acidification on the stable isotope ratios (15N:14N, 13C:12C) of two species of marine animals

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4. Variation in fatty acids of Antarctic krill ( Euphausia superba ) preserved under constant dry conditions: Does storage time and ontogeny matter?;Journal of Food Processing and Preservation;2021-02-25