Affiliation:
1. College of Food Science and Engineering; Ocean University of China; Qingdao PR China
2. Qingdao National Laboratory for Marine Science and Technology; Qingdao PR China
Funder
National Natural Science Foundation of China
Key Research and Development Program of Shandong Province, China
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference47 articles.
1. Investigation of quality attributes of ice-stored Pacific white shrimp (Litopenaeus vannamei) as affected by sequential minimal ozone treatment;Okpala;LWT - Food Sci Technol,2014
2. Effects of low dose gamma irradiation on microbial inactivation and physicochemical properties of fried shrimp (Penaeus vannamei);Wang;Int J Food Sci Technol,2010
3. Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging;Mastromatteo;Int J Food Microbiol,2010
4. Effects of pH, ions, and thermal treatments on physical stability of astaxanthin nanodispersions;Anarjan;Int J Food Prop,2014
5. Astaxanthin: sources, extraction, stability, biological activities and its commercial applications - a review;Ambati;Mar Drugs,2014
Cited by
22 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献