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中文期刊(566296)
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期刊名称

international journal of food engineering(1)

关键词

chlorogenic acid; formaldehyde; quercetin-3-d-galactoside; squid extract; thermal decomposition; trimethylamine oxide(1)

作者

Li, Yingchang AND Du, Fengxia AND Song, Suzhen AND Li, Shuangyan AND Yi, Shumin AND Yang, Xianqing(0)

机构

bohai univ, coll food sci & technol, food safety key lab liaoning prov, natl & local joint engn res ctr storage proc & sa, jinzhou 121013, peoples r china(1)
chinese acad fishery sci, south china sea fisheries res inst, guangzhou 510300, peoples r china(1)

年份

2021(1)

科研产出

条件:

资源类型: 外文期刊

作者:Li, Yingchang(精确检索)

作者:Du, Fengxia(精确检索)

作者:Song, Suzhen(精确检索)

作者:Li, Shuangyan(精确检索)

作者:Yi, Shumin(精确检索)

作者:Yang, Xianqing(精确检索)

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1Effects of phenolic compounds from blueberry leaves on the thermal decomposition of trimethylamine oxide in squid extract

作者： Li, Yingchang; Du, Fengxia; Song, Suzhen; Li, Shuangyan; Yi, Shumin; Yang, Xianqing; SCI

机构： Bohai Univ, Coll Food Sci & Technol, Food Safety Key Lab Liaoning Prov, Natl & Local Joint Engn Res Ctr Storage Proc & Sa, Jinzhou 121013, Peoples R China; Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Guangzhou 510300, Peoples R China;

来源：INTERNATIONAL JOURNAL OF FOOD ENGINEERING

关键词： chlorogenic acid; formaldehyde; quercetin-3-D-galactoside; squid extract; thermal decomposition; trimethylamine oxide

年份：2021