Synergistic effects of ε-polylysine hydrochloride and gallic acid on Shewanella putrefaciens and quality of refrigerated sea bass fillets
Qiuying Li, Wenxuan Zhou, Jingyang Zhang, Jinshuai Zhu, Tong Sun, Jianrong Li, Lei Cheng
Topics & Concepts
Shewanella putrefaciensSea bassChemistryFood spoilageFood scienceGallic acidPreservativeChlorogenic acidBiochemistryBiologyFisheryAntioxidantBacteriaFish <Actinopterygii>GeneticsBiopolymer Synthesis and ApplicationsPolyamine Metabolism and ApplicationsProtein Hydrolysis and Bioactive Peptides