Potential of melanin free ink as antioxidant and its application for preserving and predicting shelf life of salted-boiled milkfish-Reference-Cited by-同舟云学术

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Potential of melanin free ink as antioxidant and its application for preserving and predicting shelf life of salted-boiled milkfish

Published:2019 Issue:1 Volume:6 Page:57
ISSN:1744-7550
Container-title:International Journal of Postharvest Technology and Innovation
language:en
Short-container-title:IJPTI

Author:

Agustini Tri Winarni,Hadiyanto N.A.,Amalia Ulfah,Wijayantia Ima

Publisher

Inderscience Publishers

Subject

Agronomy and Crop Science,Food Science

Cited by 6 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

1. Influence of Cuttlefish-Ink Extract on Canned Golden Seabream (Sparus aurata) Quality;Foods;2024-05-27

2. Optimization of Caviar-Like Hydrogel Beads Containing Melanin-Free Cuttlefish Ink: Physicochemical Characterization;Journal of Aquatic Food Product Technology;2023-03-16

3. Bioprospective studies of pigmented ink from Sepioteuthis lessoniana and its molecular identification using CO1 gene;The Journal of Basic and Applied Zoology;2023-01-30

4. The effect of packaging type and storage temperature on the chemical and sensory properties of corn getas;THE 4TH INTERNATIONAL CONFERENCE ON LIFE SCIENCE AND TECHNOLOGY (ICoLiST);2023

5. Fourier transform Infrared characterization of melanin free ink from selected cephalopods for identification of active functional groups responsible for antioxidant activity;Journal of the Indian Chemical Society;2022-03

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