换一批Synergistic effects of cold plasma and plant-derived extracts on lipid oxidation and flavor stability in refrigerated tilapia fillets: Mechanistic insights into lipoxygenase regulation and volatile compounds.
第一作者：
Tingting,Yang
第一单位：
Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou, Hainan 570228, China.
作者：
医学主题词
罗非鱼属(Tilapia);动物(Animals);植物提取物(Plant Extracts);挥发性有机化合物(Volatile Organic Compounds);脂氧合酶(Lipoxygenase);食品保存(Food Preservation);海味(Seafood);芒果属(Mangifera);氧化还原(Oxidation-Reduction);鱼蛋白质类(Fish Proteins);致冷(Refrigeration);调味剂(Flavoring Agents);味觉(Taste);脂类(Lipids)
DOI
10.1016/j.foodchem.2025.146854
PMID
41187438
发布时间
2025-11-25
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Food chemistry
146854页
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