The inhibition mechanism of the texture deterioration of tilapia fillets during partial freezing after treatment with polyphenols
Peiyu Wei, Kexue Zhu, Jun Cao, Yue Dong, Mengzhe Li, Xuanri Shen, Zhenhua Duan, Chuan Li
Topics & Concepts
TilapiaPolyphenolChemistryFood scienceShelf lifeDenaturation (fissile materials)Lipid oxidationTexture (cosmology)AntioxidantBiochemistryFish <Actinopterygii>BiologyFisheryNuclear chemistryImage (mathematics)Artificial intelligenceComputer scienceMeat and Animal Product QualityFood Quality and Safety StudiesPhytochemicals and Antioxidant Activities