Synergistic effect of kojic acid and tea polyphenols on bacterial inhibition and quality maintenance of refrigerated sea bass (Lateolabrax japonicus) fillets
Ruifei Wang, Xinyi Hu, Keren Agyekumwaa Addo, Xiaofeng Li, Xinglong Xiao, Yigang Yu
Topics & Concepts
Food scienceKojic acidFood spoilagePreservativeSea bassChemistryPolyphenolLateolabraxAntimicrobialFish productsBacterial growthShelf lifeBacteriaBiologyAntioxidantBiochemistryFish <Actinopterygii>TyrosinaseFisheryOrganic chemistryEnzymeGeneticsMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesDyeing and Modifying Textile Fibers