|
|||||
|
|
Effects of tea polyphenols on the quality of common carp (Cyprinus carpio) meat during the freezing process and its action mechanism |
|
| Authors: | Chong Tan Qian-Da Xu Nan Chen Qiang He Qun Sun Zhi-Long Yu Wei-Cai Zeng |
| Affiliation: | 1. Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, China
Contribution: Data curation, ?Investigation, Methodology, Writing - original draft;2. Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, China;3. Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, China Contribution: Methodology, Validation;4. The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, China Contribution: Funding acquisition, Supervision;5. The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, China Contribution: Methodology;6. Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University, Saint-Anne-de-Bellevue, Quebec, Canada Contribution: Methodology |
| Abstract: | |
| Keywords: | |
