Suppressive Effect of Green Tea Polyphenols on Oxidation in Yellowtail (Seriola quinqueradiata) Meat during Round Iced Storage.-Reference-Cited by-同舟云学术

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Suppressive Effect of Green Tea Polyphenols on Oxidation in Yellowtail (Seriola quinqueradiata) Meat during Round Iced Storage.

Published:2000 Issue:10 Volume:47 Page:767-772
ISSN:1341-027X
Container-title:NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
language:ja
Short-container-title:JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY

Author:

ISHIHARA Noriyuki,ARAKI Toshiyoshi,INOUE Misa,NISHIMURA Akifumi,CHU Djoing-Chi,JUNEJA Lekh Raj,MORISHITA Tatsuo

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Cited by 7 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. Protective mechanism of tea polyphenols against muscle quality deterioration of shrimp (Penaeus vannamei) induced by aflatoxin B1;Aquaculture;2021-02

2. Effects of feeding olive leaf powder on the chewiness of yellowtail meat;NIPPON SUISAN GAKKAISHI;2020-11-15

3. Novel method for improving the antioxidative properties of fish meat by direct injection of sodium l-ascorbate into the blood vessels of live fish;Fisheries Science;2013-01-29

4. Chemical processes responsible for quality deterioration in fish;Chemical Deterioration and Physical Instability of Food and Beverages;2010

5. Oxidation and protection of fish;Oxidation in Foods and Beverages and Antioxidant Applications;2010

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