Effect of red pepper (Zanthoxylum bungeanum Maxim.) leaf extract on volatile flavor compounds of salted silver carp

Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf (ZML) extract was added to salted silver carp. The effect of ZML extract on volatile compounds formation of both dorsal and ventral muscle of salted fish was investigated. Lipid oxidation of salted fish with ZML extract was alleviated with lower...

Descripción completa

Detalles Bibliográficos
Autores principales: Li, Junke, Liu, Qiyi, Wang, Jing, Liu, Quanwen, Peng, Zengqi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7063358/
https://www.ncbi.nlm.nih.gov/pubmed/32180945
http://dx.doi.org/10.1002/fsn3.1380

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7063358/
https://www.ncbi.nlm.nih.gov/pubmed/32180945
http://dx.doi.org/10.1002/fsn3.1380

Ejemplares similares