Asian green mussel treated with sous vide and chitooligosaccharide-catechin conjugate: Chemical, physical, microbiological, histological properties and quality changes during refrigerated storage
Suriya Palamae, Umesh Patil, Jirakrit Saetang, Matsapume Detcharoen, Watcharapol Suyapoh, Lukai Ma, Bin Zhang, Soottawat Benjakul
Topics & Concepts
ChemistryFood scienceCatechinMusselConjugateEnvironmental chemistryAntioxidantBiochemistryBiologyFisheryPolyphenolMathematicsMathematical analysisNanocomposite Films for Food PackagingMeat and Animal Product QualitySeaweed-derived Bioactive Compounds