Effects of active film based on chitosan/polyvinyl alcohol on the quality of refrigerated sea bass (Lateolabrax Japonicus) fillets
Xuening Chen, Weiqing Lan, Zhenfei Xu, Huanyu Li, Jing Xie
Topics & Concepts
LateolabraxPolyvinyl alcoholChitosanBass (fish)FisheryFood scienceChemistryAlcoholBiologyOrganic chemistryFish <Actinopterygii>Meat and Animal Product QualityNanocomposite Films for Food PackagingProtein Hydrolysis and Bioactive Peptides