Oxidation of aquatic products from the inside out accelerates their deterioration: A case study of sea bass (Lateolabrax japonicus) during storage
Xinyang Li, Taiyu Li, Jixiang Zhang, Xiaoguo Ying, Shanggui Deng, Gengsheng Xiao, Soottawat Benjakul, Charles S. Brennan, Lukai Ma
Topics & Concepts
LateolabraxSea bassFisheryBass (fish)ChemistryEnvironmental scienceFood scienceFish <Actinopterygii>BiologyMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides