Загрузка...
The combined effects of lactoperoxidase system and whey protein coating on microbial, chemical, textural, and sensory quality of shrimp (Penaeus merguiensis) during cold storage (4 ± 1°C)
Growth and reproduction of gram‐negative bacteria has a pivotal role in spoilage of seafood products. In order to identify the effect of lactoperoxidase system (LPOS), an antimicrobial activity was added to whey protein solution at the levels of 0 (control group), 1.25%, 2.5%, 5%, and 7.5%. Then, th...
Сохранить в:
| Опубликовано в: : | Food Sci Nutr |
|---|---|
| Главные авторы: | , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
John Wiley and Sons Inc.
2018
|
| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6145278/ https://ncbi.nlm.nih.gov/pubmed/30258579 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.669 |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|