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	The effect of melanin-free extract from Sepia esculenta ink on lipid peroxidation, protein oxidation and water-holding capacity of tilapia fillet during cold storage
	Duan, Zhen-Hua[1]; Liu, Hua-Zhong[2]; Luo, Ping[2]; Gu, Yi-Peng[1]; Li, Yan-Qun[3]
	2018
卷号	12
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/5488553
专题	广东海洋大学
作者单位	1.[1]Hezhou Univ, Inst Food Sci & Engn Technol, Hezhou 542899, Peoples R China 2.[2]Guangdong Ocean Univ, Coll Chem & Environm, Zhanjiang 524088, Peoples R China 3.[3]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China
推荐引用方式 GB/T 7714	Duan, Zhen-Hua[1],Liu, Hua-Zhong[2],Luo, Ping[2],et al. The effect of melanin-free extract from Sepia esculenta ink on lipid peroxidation, protein oxidation and water-holding capacity of tilapia fillet during cold storage[J],2018,12.
APA	Duan, Zhen-Hua[1],Liu, Hua-Zhong[2],Luo, Ping[2],Gu, Yi-Peng[1],&Li, Yan-Qun[3].(2018).The effect of melanin-free extract from Sepia esculenta ink on lipid peroxidation, protein oxidation and water-holding capacity of tilapia fillet during cold storage.,12.
MLA	Duan, Zhen-Hua[1],et al."The effect of melanin-free extract from Sepia esculenta ink on lipid peroxidation, protein oxidation and water-holding capacity of tilapia fillet during cold storage".12(2018).

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