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

University of Melbourne Researchers

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.