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Effects of chitosan‐based coatings on storage quality of Chinese shrimp
We investigated the effects of chitosan‐based coatings on the preservation quality of refrigerated Chinese shrimp for 12 days. Samples of Chinese shrimp were subjected to three different coating treatments, namely chitosan (CH), chitosan and ε‐polylysine (CH + ε‐PL), chitosan combined with ε‐polylys...
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| Udgivet i: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
John Wiley and Sons Inc.
2019
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6924340/ https://ncbi.nlm.nih.gov/pubmed/31890188 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1275 |
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