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Cao X, Islam MN, Duan Z, Pan X, Xu W, Wei X, Zhong S. Chlorogenic acid osmosis of snakehead fish: a novel approach to maintain quality and suppress deterioration during storage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1732409] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Xiaohuang Cao
- College of Food and Technology, Guangdong Ocean University, Zhanjiang, Guangdong, China
- School of Food and Bioprocess Engineering, Hezhou University, Hezhou, Guangxi, China
| | | | - Zhenhua Duan
- School of Food and Bioprocess Engineering, Hezhou University, Hezhou, Guangxi, China
| | - Xinxiang Pan
- College of Food and Technology, Guangdong Ocean University, Zhanjiang, Guangdong, China
| | - Wanxiu Xu
- College of Engineering, Zhejiang Normal University, Jinhua, Zhejiang, China
| | - Xuefeng Wei
- School of Food and Bioprocess Engineering, Hezhou University, Hezhou, Guangxi, China
| | - Saiyi Zhong
- College of Food and Technology, Guangdong Ocean University, Zhanjiang, Guangdong, China
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Metal-enhanced luminescence: Current trend and future perspectives- A review. Anal Chim Acta 2017; 971:1-13. [DOI: 10.1016/j.aca.2017.03.051] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2016] [Revised: 03/22/2017] [Accepted: 03/23/2017] [Indexed: 01/06/2023]
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