The effect of herbal salt as a natural antioxidant in preserving fish during freezing storage-Reference-Cited by-同舟云学术

The effect of herbal salt as a natural antioxidant in preserving fish during freezing storage

Published:2020-11-06 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

LIRA Giselda Macena¹^ORCID,LOPEZ Ana Maria Queijeiro¹,NANES Gabriela Marques de Farias¹,SILVA Fernanda Geny Calheiros¹,NASCIMENTO Ticiano Gomes do¹

Affiliation:

1. Universidade Federal de Alagoas, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/2020nahead/0101-2061-cta-fst31420.pdf

Reference72 articles.

1. Multiclass determination of phytochemicals in vegetables and fruits by ultra high performance liquid chromatography coupled to tandem mass spectrometry;Alarcón-Flores M. I.;Food Chemistry,2013

2. Dispensação farmacêutica: uma análise dos conceitos legais em relação à prática profissional;Alencar T. O. S.;Revista de Ciências Farmacêuticas Básica e Aplicada,2011

3. Commercial spices and industrial ingredients: evaluation of antioxidant capacity and flavonoids content for functional foods development;Alezandro M. R.;Food Science and Technology,2011

4. Influence of sodium replacement on physicochemical properties of dry-cured loin;Aliño M.;Meat Science,2009

5. Thermo-oxidation of cholesterol: effect of the unsaturation degree of the lipid matrix;Ansorena D.;Food Chemistry,2013

Cited by 2 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. Freezing and storage on aquatic food: underlying mechanisms and implications on quality deterioration;Food Science and Technology;2022

2. Freezing and frozen storage of aquatic products: mechanism and regulation of protein oxidation;Food Science and Technology;2022