A strategy of ultrasound-assisted processing to improve the performance of bio-based coating preservation for refrigerated carp fillets (Ctenopharyngodon idellus)-Reference-Cited by-同舟云学术

A strategy of ultrasound-assisted processing to improve the performance of bio-based coating preservation for refrigerated carp fillets (Ctenopharyngodon idellus)

Published:2021-05 Issue: Volume:345 Page:128862
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yu Dawei,Zhao Wenyu,Yang Fang^ORCID,Jiang Qixing,Xu Yanshun^ORCID,Xia Wenshui^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

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4. Application of water-soluble chitosan to shrimp for quality retention;Chouljenko;LWT,2016

5. Edible films and coatings in seafood preservation: A review;Dehghani;Food Chemistry,2018

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