虾壳天然抗氧化剂对黑貂肉氧化及水解酸败的影响

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Charlie Li, Sift Desk Journals Open Access Journals
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引用次数: 1

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The Effect of Natural Antioxidant Extracted from Shrimp Shell on Oxidative and Hydrolytic Rancidity of Sable Fish Mince
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来源期刊
CiteScore
7.70
自引率
0.00%
发文量
274
审稿时长
11 months
期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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