Effects of roasting temperature and time on aldehyde formation derived from lipid oxidation in scallop (Patinopecten yessoensis) and the deterrent effect by antioxidants of bamboo leaves - Concepedia

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Effects of roasting temperature and time on aldehyde formation derived from lipid oxidation in scallop (Patinopecten yessoensis) and the deterrent effect by antioxidants of bamboo leaves

82

Citations

34

References

2021

Year

Yuanyuan Hu, Guanhua Zhao, Fawen Yin, Zhongyuan Liu, Jialiang Wang, Lei Qin, Dayong Zhou, Fereidoon Shahidi, Beiwei Zhu

Bamboo LeavesBotanyAldehyde FormationPatinopecten YessoensisPhytochemistryPhytotoxicityPlant PhysiologyOxidative Stress

References

	Year	Citations

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