| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601438 | Food Chemistry | 2013 | 6 Pages |
Abstract
⺠Grape seed extract and tea polyphenols were incorporated with chitosan coating. ⺠Effects of the combined treatments on quality of Sciaenops ocellatus were investigated. ⺠Microbiological, physicochemical, and sensory attributes were assessed. ⺠The incorporated treatments could effectively extend the shelf life of the fish fillets by 6-8 days.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Tingting Li, Jianrong Li, Wenzhong Hu, Xuepeng Li,