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Effects of chitosan combined with ε‐polylysine coating on flavor and texture quality of Chinese shrimp during refrigerated storage
We investigated the effects of chitosan (CH) combined with ε‐polylysine (ε‐PL) on the flavor and texture quality of Chinese shrimp refrigerated for 12 days. Shrimp samples were subjected to three preservation treatments (ε‐PL, CH, and CH + ε‐PL) and a control treatment. Sensory characteristics, tota...
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| Publicat a: | Food Sci Nutr |
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| Autors principals: | , , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
John Wiley and Sons Inc.
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7063349/ https://ncbi.nlm.nih.gov/pubmed/32180957 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1432 |
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