Effect of Zanthoxylum bungeanum Maxim on the Lipid Oxidation and Fatty Acid Composition of Dry-Cured Fish During Processing
© 2016 Wiley Periodicals, Inc. The Chinese traditional dry-cured grass carp fish (Layú) was processed without (A) and with (B, 2%, W/W) Chinese prickly ash, Zanthoxylum Bungeanum Maxim, and the lipid oxidation and fatty acid composition of Layú were investigated. The addition of Chinese prickly ash...
| Main Authors: | , , , , |
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| Format: | Journal Article |
| Published: |
Wiley Online Library
2017
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| Online Access: | http://hdl.handle.net/20.500.11937/57911 |