Effect of Curcumin on the Quality Change of Ready-to-Eat Sea Cucumber during Cold Storage
To investigate whether curcumin as a polyphenol can delay the quality deterioration of ready-to-eat sea cucumber during cold storage, and the impact of adding curcumin on the ready-to-eat sea cucumber, sea cucumber was used as raw material, the weight loss rate and volume loss rate of sea cucumber d...
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| Główni autorzy: | , , , , , |
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| Format: | Artigo |
| Język: | Chinês |
| Wydane: |
The editorial department of Science and Technology of Food Industry
2026-04-01
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| Seria: | Shipin gongye ke-ji |
| Hasła przedmiotowe: | |
| Dostęp online: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025040081 |
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