Effect of Saccharomyces uvarum on lipid oxidation and carbonyl compounds in silver carp mince during cold storage
Author:
Affiliation:
1. College of Food Science and Engineering Central South University of Forestry and Technology Changsha China
Funder
Natural Science Foundation of Hunan Province
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1101
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1. Salted herring brine as a coating or additive for herring (Clupea harengus) products — A source of natural antioxidants?
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4. Characterization of yeasts isolated from kefir as a probiotic and its synergic interaction with the wine byproduct grape seed flour/extract
5. Different specificities of two aldehyde dehydrogenases from Saccharomyces cerevisiae var. boulardii
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