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Journal of Aquatic Food Product Technology Volume 25, 2016 - Issue 2
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Articles

Decrease of Lipid Oxidation for Dried Shrimp (Acetes chinensis) Preservation Using Alkaline Lipase Hydrolysis Technology

Jianhua LiuDepartment of Food Science and Engineering, College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou, ChinaView further author information
,
Peicheng ZhaoDepartment of Food Science and Engineering, College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou, ChinaView further author information
,
Lin LiuDepartment of Food Science and Engineering, College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou, ChinaView further author information
,
Jianyou ZhangDepartment of Food Science and Engineering, College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou, ChinaView further author information
,
Shulai LiuDepartment of Food Science and Engineering, College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou, ChinaView further author information
,
Zhifei ZhangDepartment of Food Science and Engineering, College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou, ChinaView further author information
&
Yuting DingDepartment of Food Science and Engineering, College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou, ChinaCorrespondence[email protected]
View further author information
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Pages 169-176 | Published online: 28 Dec 2015

References

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