EGCG和EGC对微波加热海鲈鱼鱼片功能特性和蛋白氧化的影响

Q4 Agricultural and Biological Sciences 中国食品学报 Pub Date : 2023-12-18 DOI:10.16429/j.1009-7848.2024.01.019
李颖畅 | 郑婕 | 崔蕾 | 仪淑敏 | 励建荣 | 杨青 | 位正鹏
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EGCG和EGC对微波加热海鲈鱼鱼片功能特性和蛋白氧化的影响
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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文献相关原料
公司名称产品信息其他信息采购帮参考价格
阿拉丁 5，5'-二硫代双（2-硝基苯甲酸）（DTNB）
￥25.00~￥21892.87
上海源叶 EGCG
>97%
￥14.00~￥8893.50
阿拉丁 2，5-二甲基苯甲醛（DNPH）
￥130.00~￥1603.00
来源期刊
中国食品学报
中国食品学报 Agricultural and Biological Sciences-Food Science
CiteScore
0.90
自引率
0.00%
发文量
9711
期刊介绍： Journal of Chinese Institute of Food Science and Technology is an academic journal supervised by China Association for Science and Technology and sponsored by Chinese Society of Food Science and Technology, with international standard issue number ISSN 1009-7848 and domestic uniform issue number CN 11-4528/TS, and is now a monthly journal. It is an important core journal representing China's food industry and scientific and technological level among the national food journals, and undertakes the main channel of domestic and international academic exchanges. The content of the journal covers research reports and review articles on raw materials and auxiliary materials, processes, testing, safety, etc. related to food and food industry, and it has a number of columns, such as the Youth Forum, Nutrition and Functions, etc. The journal has been awarded the ‘China Food Safety Award’ by the Chinese Academy of Food Science and Technology. The journal has been awarded the honours of ‘China Science and Technology Core Journal’ and ‘China Excellence in Science and Technology Journal’, and has been indexed by a number of literature retrieval institutions including EI, CA, Scopus, etc. The journal is dedicated to serving the scientific research, production and management of the food industry. It is dedicated to serving the scientific research, production and management of the food industry.
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