Differentiation of antioxidants in reducing oxidation and improving quality of ready-to-eat roasted shrimp after thermal sterilization
Shuo Wang, Songyi Lin, Rui Liang, Kexin Liu, Xiuhan Chen, Lei Chen, Shuang Li, Na Sun
Topics & Concepts
ShrimpFood scienceSterilization (economics)ChemistryPolyphenolBrowningPhytic acidTBARSMaillard reactionAntioxidantLipid oxidationBiochemistryBiologyLipid peroxidationEconomicsForeign exchangeMonetary economicsFisheryForeign exchange marketMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals