Rapid and non‐destructive freshness evaluation of squid by FTIR coupled with chemometric techniques-Reference-Cited by-同舟云学术

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Rapid and non‐destructive freshness evaluation of squid by FTIR coupled with chemometric techniques

Published:2021-11-25 Issue: Volume: Page:
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Xu Zheng¹²³,Zhu Shichen¹²³⁴,Wang Wenjie¹²³⁴^ORCID,Liu Shulai¹²³⁴,Zhou Xuxia¹²³⁴,Dai Wangli¹²³,Ding Yuting¹²³⁴^ORCID

Affiliation:

1. College of Food Science and Technology Zhejiang University of Technology Hangzhou China

2. Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province Hangzhou China

3. National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou China

4. Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11640

Reference64 articles.

1. Full Utilization of Squid Meat and Its Processing By-products: Revisit

2. Radical scavenging properties of protein hydrolysates from Jumbo flying squid (Dosidicus eschrichitii Steenstrup) skin gelatin

3. Effect of high pressure processing on the quality of squid (Todarodes pacificus) during refrigerated storage

4. Bacterial populations and the volatilome associated to meat spoilage

5. Quality Index Method for Freshness Assessment of Chilled Japanese Flying Squid (Todarodes pacificus)

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