Protective effect of Perilla (Perilla frutescens) leaf essential oil on the quality of a surimi-based food-Reference-Cited by-同舟云学术

Protective effect of Perilla (Perilla frutescens) leaf essential oil on the quality of a surimi-based food

Published:2017-11-20 Issue:3 Volume:42 Page:e13540
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Kong Hongyun¹^ORCID,Zhou Bin¹,Hu Xiaoqian¹²,Wang Xichang¹,Wang Mingfu¹^ORCID

Affiliation:

1. College of Food Science and Technology, Shanghai Ocean University; Shanghai People's Republic of China

2. Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai); Ministry of Agriculture; Shanghai, 201306, China

Funder

National natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13540/fullpdf

Reference32 articles.

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4. Triterpene acids from the leaves of Perilla frutescens and their anti-inflammatory and antitumor-promoting effects;Banno;Bioscience, Biotechnology, and Biochemistry,2004

5. Influence of the starch content in the viscoelastic properties of surimi gels;Campo;Journal of Food Engineering,2008

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