Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life

The aim of this study was to evaluate the effects of phenolic extract derived from olive vegetation water (PEOVW) in deep-water rose shrimps (Parapenaeus longirostris) at the day of packaging (D0) and after three (D3), six (D6) and eight (D8) days of refrigerated storage. Freshly caught shrimps were...

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Detaylı Bibliyografya
Yayımlandı:Foods
Asıl Yazarlar: Miraglia, Dino, Castrica, Marta, Menchetti, Laura, Esposto, Sonia, Branciari, Raffaella, Ranucci, David, Urbani, Stefania, Sordini, Beatrice, Veneziani, Gianluca, Servili, Maurizio
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI 2020
Konular:
Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC7696022/
https://ncbi.nlm.nih.gov/pubmed/33187361
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9111647
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