Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation

LWT - Food Science and Technology - Tập 118 - Trang 108737 - 2020
Xiao Feng1,2, Joleen Yan Yi Tjia2, Yige Zhou2,3, Qin Liu2,3, Caili Fu3, Hongshun Yang2,3
1College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
2Department of Food Science & Technology, National University of Singapore, Singapore, 117543, Singapore
3National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China

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LWT - Food Science and Technology

Tập 118

108737

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