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Effect of Tea Polyphenols on Lipid Oxidation of Nemipterus Virgatus Surimi Cake During Ice Storage

Quanfu Wang Yifan Wang Yanhua Hou Yatong Wang Yujin Li Xuepeng Li

哈尔滨工业大学学报（英文版）2021，Vol.28Issue(3)：9-16,8.

哈尔滨工业大学学报（英文版）2021，Vol.28Issue(3)：9-16,8.DOI:10.11916/j.issn.1005-9113.2019043

Effect of Tea Polyphenols on Lipid Oxidation of Nemipterus Virgatus Surimi Cake During Ice Storage

Quanfu Wang ¹Yifan Wang ²Yanhua Hou ¹Yatong Wang ²Yujin Li ²Xuepeng Li²

作者信息

1. School of Environment,Harbin Institute of Technology,Harbin 150090,China
2. School of Marine Science and Technology,Harbin Institute of Technology(Weihai),Weihai 264209,Shandong,China
折叠

摘要

关键词

surimi cake/lipid oxidation/tea polyphenols/POV/TBARS

Key words

surimi cake/lipid oxidation/tea polyphenols/POV/TBARS

分类

海洋科学

引用本文复制引用

Quanfu Wang,Yifan Wang,Yanhua Hou,Yatong Wang,Yujin Li,Xuepeng Li..Effect of Tea Polyphenols on Lipid Oxidation of Nemipterus Virgatus Surimi Cake During Ice Storage[J].哈尔滨工业大学学报（英文版）,2021,28(3):9-16,8.

基金项目

Sponsored by the Key Research and Development Plan of Shandong Province,China(Grant No.2018GHY115021),the National Natural Science Foundation of China(Grant No.41876149),the National Science and Technology Pillar Program during the 12th Five-year Plan Period(Grant No.2015BAD17B03),and the Natural Science Foundation of Shandong Province,China(Grant Nos.ZR2017MC046 and ZR2019MD018). （Grant No.2018GHY115021）

哈尔滨工业大学学报（英文版）

ISSN：1005-9113

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