Effects of slightly acidic electrolyzed water combined with ԑ-polylysine-chitooligosaccharide Maillard reaction products treatment on the quality of vacuum packaged sea bass (Lateolabrax japonicas)
Weiqing Lan, Zhe Shao, Ai Lang, Jing Xie
Topics & Concepts
Maillard reactionChemistrySea bassFood sciencePreservativeShelf lifeVacuum packingLateolabraxTrimethylamineBiochemistryFisheryFish <Actinopterygii>BiologyMeat and Animal Product QualityNanocomposite Films for Food PackagingProtein Hydrolysis and Bioactive Peptides