Microbial diversity, shelf-life and sensory properties of Asian sea bass slices with combined treatment of liposomal encapsulated ethanolic coconut husk extract and high voltage cold plasma
Oladipupo Odunayo Olatunde, Soottawat Benjakul, Kitiya Vongkamjan
Topics & Concepts
Shelf lifeFood scienceChemistryFood spoilageHuskChromatographyBiologyBacteriaBotanyGeneticsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAquaculture Nutrition and Growth