Differences and mechanisms of color deterioration in three types of ready-to-eat shellfishes during storage
Ying Luo, Xiangbo Zeng, Yuanyuan Hu, Deyang Li, Xiaoyang Liu, Yuxin Liu, Dayong Zhou
Topics & Concepts
Food scienceChemistryFisheryBiologyMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesDye analysis and toxicity