Journal article
EFFECT OF ZANTHOXYLUM BUNGEANUM MAXIM ON THE LIPID OXIDATION AND FATTY ACID COMPOSITION OF DRY-CURED FISH DURING PROCESSING
Jinjie Zhang, Dalun Xu, Xihong Zhao, Haizhen Mo, Zhongxiang Fang
Journal of Food Processing and Preservation | WILEY | Published : 2017
DOI: 10.1111/jfpp.12894
Grants
Awarded by National Science and Technology support program of China
Awarded by National Natural Science Foundation of China
Awarded by Natural Science Foundation of Zhejiang Province of China
Funding Acknowledgements
This work has been supported by the National Science and Technology support program of China (Grant No. 2014BAD04B00), National Natural Science Foundation of China (Grant No. 31201284 and 31501582), Natural Science Foundation of Zhejiang Province of China (Grant No. LY15C200008) and the K.C. Wong Magna Fund in Ningbo University.