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Effects of ε-polylysine and chitooligosaccharide Maillard reaction products on quality of refrigerated sea bass fillets.
Lang, Ai; Lan, Weiqing; Gu, Yongji; Wang, Zhicheng; Xie, Jing.
Afiliación
  • Lang A; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
  • Lan W; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
  • Gu Y; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China.
  • Wang Z; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China.
  • Xie J; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
J Sci Food Agric ; 103(1): 152-163, 2023 Jan 15.
Article en En | MEDLINE | ID: mdl-35848059
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Lubina Límite: Animals Idioma: En Revista: J Sci Food Agric Año: 2023 Tipo del documento: Article País de afiliación: China
Texto completo
Añadir a Mi BVS
Imprimir
XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Lubina Límite: Animals Idioma: En Revista: J Sci Food Agric Año: 2023 Tipo del documento: Article País de afiliación: China