Effects of different heating methods on the contents of nucleotides and related compounds in minced Pacific white shrimp and Antarctic krill

Bibliographic Details
Published in:LWT
Main Authors: Zhang, Ruijuan, Qiu, Weiqiang, Zhang, Maosai, Ho Row, Kyung, Cheng, Yudong, Jin, Yinzhe
Other Authors: Shanghai University Knowledge Service Platform, Shanghai Ocean University Aquatic Animal Breeding Center, Shanghai Science and Technology Development Project, Doctoral Starting up Foundation
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2018
Subjects:
Food Science
Antarctic
Pacific
Antarc*
Antarctic Krill
Online Access:http://dx.doi.org/10.1016/j.lwt.2017.08.078
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spelling crelsevierbv:10.1016/j.lwt.2017.08.078 2023-10-01T03:51:36+02:00 Effects of different heating methods on the contents of nucleotides and related compounds in minced Pacific white shrimp and Antarctic krill Zhang, Ruijuan Qiu, Weiqiang Zhang, Maosai Ho Row, Kyung Cheng, Yudong Jin, Yinzhe Shanghai University Knowledge Service Platform Shanghai Ocean University Aquatic Animal Breeding Center Shanghai Science and Technology Development Project Doctoral Starting up Foundation 2018 http://dx.doi.org/10.1016/j.lwt.2017.08.078 https://api.elsevier.com/content/article/PII:S0023643817306564?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0023643817306564?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ LWT volume 87, page 142-150 ISSN 0023-6438 Food Science journal-article 2018 crelsevierbv https://doi.org/10.1016/j.lwt.2017.08.078 2023-09-01T02:45:34Z Article in Journal/Newspaper Antarc* Antarctic Antarctic Krill ScienceDirect (Elsevier - via Crossref) Antarctic Pacific LWT 87 142 150
institution Open Polar
collection ScienceDirect (Elsevier - via Crossref)
op_collection_id crelsevierbv
language English
topic Food Science
spellingShingle Food Science
Zhang, Ruijuan
Qiu, Weiqiang
Zhang, Maosai
Ho Row, Kyung
Cheng, Yudong
Jin, Yinzhe
Effects of different heating methods on the contents of nucleotides and related compounds in minced Pacific white shrimp and Antarctic krill
topic_facet Food Science
author2 Shanghai University Knowledge Service Platform
Shanghai Ocean University Aquatic Animal Breeding Center
Shanghai Science and Technology Development Project
Doctoral Starting up Foundation
format Article in Journal/Newspaper
author Zhang, Ruijuan
Qiu, Weiqiang
Zhang, Maosai
Ho Row, Kyung
Cheng, Yudong
Jin, Yinzhe
author_facet Zhang, Ruijuan
Qiu, Weiqiang
Zhang, Maosai
Ho Row, Kyung
Cheng, Yudong
Jin, Yinzhe
author_sort Zhang, Ruijuan
title Effects of different heating methods on the contents of nucleotides and related compounds in minced Pacific white shrimp and Antarctic krill
title_short Effects of different heating methods on the contents of nucleotides and related compounds in minced Pacific white shrimp and Antarctic krill
title_full Effects of different heating methods on the contents of nucleotides and related compounds in minced Pacific white shrimp and Antarctic krill
title_fullStr Effects of different heating methods on the contents of nucleotides and related compounds in minced Pacific white shrimp and Antarctic krill
title_full_unstemmed Effects of different heating methods on the contents of nucleotides and related compounds in minced Pacific white shrimp and Antarctic krill
title_sort effects of different heating methods on the contents of nucleotides and related compounds in minced pacific white shrimp and antarctic krill
publisher Elsevier BV
publishDate 2018
url http://dx.doi.org/10.1016/j.lwt.2017.08.078
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geographic Antarctic
Pacific
geographic_facet Antarctic
Pacific
genre Antarc*
Antarctic
Antarctic Krill
genre_facet Antarc*
Antarctic
Antarctic Krill
op_source LWT
volume 87, page 142-150
ISSN 0023-6438
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/j.lwt.2017.08.078
container_title LWT
container_volume 87
container_start_page 142
op_container_end_page 150
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