Application of edible coating made of sturgeon gelatin and Portulaca oleracea extract for improving the shelf life of fish sausages
L Dehghan Tanha, Zhaleh Khoshkhoo, Mohammad Hossein Azizi
Topics & Concepts
GelatinPortulacaShelf lifeFood scienceChemistryLipid oxidationTBARSCoatingSturgeonFish <Actinopterygii>FisheryBotanyBiologyAntioxidantBiochemistryOrganic chemistryLipid peroxidationAntioxidants, Aging, Portulaca oleracea