Synergistic anti‐oxidative and antimicrobial effects of oat phenolic compounds and ascorbate palmitoyl on fish balls during cold storage-Reference-Cited by-同舟云学术

Synergistic anti‐oxidative and antimicrobial effects of oat phenolic compounds and ascorbate palmitoyl on fish balls during cold storage

Published:2021-09-21 Issue:10 Volume:86 Page:4628-4636
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Shi Ranran¹,Li Yueqin¹,Liu Lianliang¹^ORCID

Affiliation:

1. College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo University Ningbo Zhejiang Province P. R. China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15922

Reference35 articles.

1. The effect of pomegranate peel extract (PPE) on the polyphenol oxidase (PPO) and quality of Pacific white shrimp (Litopenaeus vannamei) during refrigerated storage

2. A novel perspective for Lactobacillus reuteri: Nanoencapsulation to obtain functional fish fillets

3. Phenolic contents, cellular antioxidant activity and antiproliferative capacity of different varieties of oats

4. Effect of chlorine dioxide and phosphates on the quality of tiger frog ( Rana tigrina ) meat during 4 °C storage

5. Lipid damage during frozen storage of Atlantic halibut (Hippoglossus hippoglossus) in active packaging film containing antioxidants

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