Effect of chlorogenic acid grafted chitosan on microbiological compositions of sea bass (Lateolabrax japonicus) fillets: Dominant spoilage bacteria, inhibition activity and membrane damage mechanisms
Xin Yang, Weiqing Lan, Xiaohong Sun
Topics & Concepts
Food spoilageFood scienceSea bassBacteriaChlorogenic acidBiologyChemistryCold storageFisheryFish <Actinopterygii>HorticultureGeneticsNanocomposite Films for Food PackagingMeat and Animal Product QualityAquaculture disease management and microbiota