Effect of Various Hot‐Air Drying Processes on Clam Ruditapes philippinarum Lipids: Composition Changes and Oxidation Development-Reference-Cited by-同舟云学术

Effect of Various Hot‐Air Drying Processes on Clam Ruditapes philippinarum Lipids: Composition Changes and Oxidation Development

Author:

Liu Zhong‐Yuan¹,Zhou Da‐Yong¹²^ORCID,Zhou Xin¹,Yin Fa‐Wen¹,Zhao Qi¹²,Xie Hong‐Kai³,Li De‐Yang¹,Zhu Bei‐Wei¹²³⁴,Wang Tong⁵,Shahidi Fereidoon⁶^ORCID

Affiliation:

1. School of Food Science and TechnologyDalian Polytechnic Univ. Dalian 116034 PR China

2. Natl Engineering Research Center of Seafood Dalian 116034 PR China

3. Beijing Advanced Innovation Centre of Food Nutrition and Human HealthChina Agricultural Univ. Beijing 100083 China

4. Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center Tianjin 300457 PR China

5. Dept. of Food Science and Human NutritionIowa State Univ. Ames IA 50011‐1061 USA

6. Dept. of BiochemistryMemorial Univ. of Newfoundland St. John's NL A1B3 × 9 Canada

Funder

Project of Distinguished Professor of Liaoning Province

Public Science and Technology Research Funds Projects of Ocean

Program for Liaoning Excellent Talents in University

Liaoning Provincial Natural Science Foundation of China

Dalian High-Level Innovative Talent

Publisher

Wiley

Subject

Food Science

Link

Reference43 articles.

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