Effect of tea polyphenols on the physical and chemical characteristics of dried-seasoned squid (Dosidicus gigas) during storage

Food Control

Volumn 31, Issue 2, 2013, Pages 586-592

  Dong, Liangliang ^a   Zhu, Junli ^a   Li, Xuepeng ^b   Li, Jianrong ^b  

^a ZHEJIANG GONGSHANG UNIVERSITY   (China)

^b BOHAI UNIVERSITY   (China)

Author keywords

Browning; Dried seasoned squid; Storage; Tea polyphenols; Trimethylamine oxide

Indexed keywords

CEPHALOPODA; DOSIDICUS GIGAS;

EID: 84872180491     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.10.014     Document Type: Article

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