Lipid oxidation stability of ultra-high-temperature short-time sterilization sporoderm-broken pine pollen (UHT-PP) and 60 Co-irradiation sterilization sporoderm-broken pine pollen (60 Co-PP)-Reference-Cited by-同舟云学术

Lipid oxidation stability of ultra-high-temperature short-time sterilization sporoderm-broken pine pollen (UHT-PP) and 60 Co-irradiation sterilization sporoderm-broken pine pollen (60 Co-PP)

Published:2018-09-11 Issue:2 Volume:99 Page:675-684
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Shan Yue¹^ORCID,Yu Jiahao¹,Liu Qi Song²,Shi Lihua²,Liu Yuanfa¹²^ORCID,Li Jinwei¹

Affiliation:

1. Department of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; Jiangnan University; Wuxi People's Republic of China

2. National Engineering Laboratory for Cereal Fermentation Technology; Wuxi China

Funder

National Natural Science Foundation of China

Northern Jiangsu Province Science and Technology Projects

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9232/fullpdf

Reference61 articles.

1. Antibacterial activities of Turkish pollen and propolis extracts against plant bacterial pathogens;Basim;J Food Eng,2006