Effects of alkaline water-assisted tea polyphenol soaking on the physicochemical, biochemical, bacterial structure, and free amino acid composition of grass carp fillets during storage at 4 °C
Yilin Lin, Xie Xuan, Kabore Manegdebwaoga Arthur Fabrice, Yigang Yu, Lihua Huang, Yehui Zhang
Topics & Concepts
Food scienceChemistryGrass carpPolyphenolComposition (language)Fish <Actinopterygii>BiochemistryBiologyFisheryAntioxidantPhilosophyLinguisticsMeat and Animal Product QualityFood Quality and Safety StudiesProtein Hydrolysis and Bioactive Peptides