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	Application of tea polyphenols in combination with 6-gingerol on shrimp paste of during storage: biogenic amines formation and quality determination
	Cai, Luyun[1,2]; Liu, Shucheng[1]; Sun, Lijun[1]; Wang, Yaling[1]; Ji, Hongwu[1]; Li, Jianrong[2]
	2015
卷号	6
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5487637
专题	广东海洋大学
作者单位	1.[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Key Lab Aquat Prod Proc & Safety Guangdong Prov, Zhanjiang, Peoples R China 2.[2]Bohai Univ, Coll Food Sci & Engn, Fresh Agr & Aquat Prod,Food Safety Key Lab Liaoni, Natl & Local Joint Engn Res Ctr Storage Proc & Sa, Jinzhou, Peoples R China
推荐引用方式 GB/T 7714	Cai, Luyun[1,2],Liu, Shucheng[1],Sun, Lijun[1],et al. Application of tea polyphenols in combination with 6-gingerol on shrimp paste of during storage: biogenic amines formation and quality determination[J],2015,6.
APA	Cai, Luyun[1,2],Liu, Shucheng[1],Sun, Lijun[1],Wang, Yaling[1],Ji, Hongwu[1],&Li, Jianrong[2].(2015).Application of tea polyphenols in combination with 6-gingerol on shrimp paste of during storage: biogenic amines formation and quality determination.,6.
MLA	Cai, Luyun[1,2],et al."Application of tea polyphenols in combination with 6-gingerol on shrimp paste of during storage: biogenic amines formation and quality determination".6(2015).

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