The Impact of Chlorogenic Acid Liposomes Dip-Coating on the Physicochemical Quality and Microbial Diversity of Low-Salt Cured Fish During Refrigerated Storage
Low-salt cured fish is prone to deterioration due to lipid oxidation and microbial proliferation during refrigeration. Chlorogenic acid (CGA), with excellent antioxidant and antimicrobial activity, is a promising candidate for the preservation of cured fish. However, its instability in the presence...
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| Materiálatiipa: | Artigo |
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MDPI AG
2026-01-01
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| Ráidu: | Foods |
| Fáttát: | |
| Liŋkkat: | https://www.mdpi.com/2304-8158/15/2/345 |
| Fáddágilkorat: |
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