Immobilization of phlorotannins on nanochitin: A novel biopreservative for refrigerated sea bass (Lateolabrax japonicus) fillets
Shan Yu, Mengxia Duan, Jishuai Sun, Haixin Jiang, Jianbo Zhao, Cailing Tong, Jie Pang, Chunhua Wu
Topics & Concepts
Food scienceLateolabraxChemistryThiobarbituric acidSea bassBass (fish)AntioxidantBiologyBiochemistryFisheryFish <Actinopterygii>Lipid peroxidationMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesNanocomposite Films for Food Packaging