Physicochemical, Flavor, and Microbial Dynamic Changes of Cured Large Yellow Croaker (<i>Larimichthys crocea</i>) Roe-Reference-Cited by-同舟云学术

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Physicochemical, Flavor, and Microbial Dynamic Changes of Cured Large Yellow Croaker (Larimichthys crocea) Roe

Published:2023-03-09 Issue:4 Volume:3 Page:683-698
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Lei Cailing¹^ORCID,Ke Hanjie¹,Huo Yuming¹,Yang Qian¹,Liang Peng¹²

Affiliation:

1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, P. R. China

2. Engineering Research Centre of Fujian−Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, P. R. China

Funder

Natural Science Foundation of Fujian Province

Fujian Province

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00415

Reference40 articles.

1. Insight into the emulsifying properties of DHA-enriched phospholipids from large yellow croaker (Larimichthys Crocea) roe

2. Effect of salted-drying on bioactive compounds and microbiological changes during the processing of karasumi-like Chinook salmon (Oncorhynchus tshawytscha) roe product

3. Omega-3 phospholipids in Pacific blue mackerel (Scomber australasicus) processing by-products

4. Characterization of vitamin B12 compounds from commercially available fish roe products

5. Oxidative stability of marine phospholipids derived from large yellow croaker roe

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