Effects of curcumin‐based photodynamic treatment combined with low‐temperature storage on shelf life and purine content of Litopenaeus vannamei
Author:
Affiliation:
1. Laboratory of Food Science and Human Health, College of Food Science and Engineering Ocean University of China Qingdao P.R. China
2. Hefei Hualing Co. Ltd Hefei City P.R. China
Funder
National Natural Science Foundation of China
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16863
Reference45 articles.
1. 13—The role of enzymes in determining seafood color flavour and texture. (2002).Woodhead publishing series in food science technology and nutrition(pp.220‐253).https://doi.org/10.1533/9781855736788.2.220
2. FAMIN Is a Multifunctional Purine Enzyme Enabling the Purine Nucleotide Cycle
3. Development of hyperspectral imaging coupled with chemometric analysis to monitor K value for evaluation of chemical spoilage in fish fillets
4. Identification of potential spoilage bacteria in farmed shrimp (Litopenaeus vannamei): Application of Relative Rate of Spoilage models in shelf life-prediction
5. Postmortem nucleotide degradation in turbot mince during chill and partial freezing storage
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