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中文期刊(557348)
外文期刊(2)
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期刊名称

food quality and safety(1)
international journal of food science and technology(1)

关键词

cholesterol; cooking methods; free fatty acids; lipid oxidation; penaeus vannamei; phospholipid; triglyceride; volatile compounds(1)
dry-cured spanish mackerel; lipids; volatile compounds; principal component analysis; spearman's correlation analysis(1)

作者

Wang, Shanyu AND Hu, Mengyue AND Zhao, Ling AND Liu, Qi AND Cao, Rong AND Hu, Mengyue AND Cao, Rong(0)

机构

chinese acad fishery sci, yellow sea fisheries res inst, dept food engn & nutr, qingdao 266071, peoples r china(1)
chinese acad fishery sci, yellow sea fisheries res inst, qingdao 266071, peoples r china(1)
ocean univ china, coll food sci & engn, qingdao 266003, peoples r china(1)
ocean univ china, coll food sci & technol, qingdao 266003, peoples r china(1)
ocean univ china, sanya ocean inst, sanya, peoples r china(1)
qingdao natl lab marine sci & technol, lab marine drugs & bioprod, qingdao 266237, peoples r china(1)
qingdao natl lab marine sci & technol, lab marine drugs & bioprod, qingdao, peoples r china(1)

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年份

2024(1)
2022(1)

科研产出

条件:

资源类型: 外文期刊

作者:Wang, Shanyu(精确检索)

作者:Hu, Mengyue(精确检索)

作者:Zhao, Ling(精确检索)

作者:Liu, Qi(精确检索)

作者:Cao, Rong(精确检索)

作者:Hu, Mengyue(精确检索)

作者:Cao, Rong(精确检索)

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1Changes in lipid profiles and volatile compounds of shrimp (Penaeus vannamei) submitted to different cooking methods

作者： Wang, Shanyu; Hu, Mengyue; Zhao, Ling; Liu, Qi; Cao, Rong; Hu, Mengyue; Cao, Rong; SCI

机构： Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Qingdao 266071, Peoples R China; Ocean Univ China, Coll Food Sci & Technol, Qingdao 266003, Peoples R China; Qingdao Natl Lab Marine Sci & Technol, Lab Marine Drugs & Bioprod, Qingdao 266237, Peoples R China;

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Cholesterol; cooking methods; free fatty acids; lipid oxidation; Penaeus vannamei; phospholipid; triglyceride; volatile compounds

年份：2022

2Lipid changes and volatile compounds formation in different processing stages of dry-cured Spanish mackerel

作者： Wang, Shanyu; Jian, Chong; Hu, Mengyue; Zhao, Ling; Sun, Huihui; Liu, Qi; Cao, Rong; Wang, Shanyu; Hu, Mengyue; Xue, Yong; Cao, Rong; Xue, Yong; SCI

机构： Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Dept Food Engn & Nutr, Qingdao 266071, Peoples R China; Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Peoples R China; Qingdao Natl Lab Marine Sci & Technol, Lab Marine Drugs & Bioprod, Qingdao, Peoples R China; Ocean Univ China, Sanya Ocean Inst, Sanya, Peoples R China;

来源：FOOD QUALITY AND SAFETY

关键词： Dry-cured Spanish mackerel; lipids; volatile compounds; principal component analysis; Spearman's correlation analysis

年份：2024