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Application of tea polyphenols in combination with 6-gingerol on shrimp paste of during storage: biogenic amines formation and quality determination.

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第一作者： Luyun,Cai

第一单位： Key Laboratory of Aquatic Product Processing and Safety of Guangdong Province, College of Food Science and Technology, Guangdong Ocean University Zhanjiang, China ; Food Safety Key Lab of Liaoning Province, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University Jinzhou, China.

作者： Luyun,Cai ^[1] ; Shucheng,Liu ^[2] ; Lijun,Sun ^[2] ; Yaling,Wang ^[2] ; Hongwu,Ji ^[2] ; Jianrong,Li ^[3]

作者单位： Key Laboratory of Aquatic Product Processing and Safety of Guangdong Province, College of Food Science and Technology, Guangdong Ocean University Zhanjiang, China ; Food Safety Key Lab of Liaoning Province, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University Jinzhou, China. ^[1] Key Laboratory of Aquatic Product Processing and Safety of Guangdong Province, College of Food Science and Technology, Guangdong Ocean University Zhanjiang, China. ^[2] Food Safety Key Lab of Liaoning Province, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University Jinzhou, China. ^[3]

关键词 6-gingerol biogenic amine quality shrimp paste tea polyphenols

DOI 10.3389/fmicb.2015.00981

PMID 26441911

发布时间 2020-09-30

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