Effects of gallic acid on squid surimi protein and heterocyclic amine during the frying process
Chuanyan Pan, Min Lv, Guangzheng Jiang, Tao Yin, Shiya Ya, Xu Luo, Qingyan Pan, Qiyun Qin, WU Tie-jun, Weisheng Wang, Huawei Ma
Topics & Concepts
ChemistryGallic acidSquidZeta potentialFood scienceQuinoxalineNuclear chemistryOrganic chemistryChemical engineeringAntioxidantEngineeringEcologyBiologyNanoparticleFermentation and Sensory AnalysisPolyamine Metabolism and ApplicationsMeat and Animal Product Quality