Effects of active film based on chitosan/polyvinyl alcohol on the quality of refrigerated sea bass (Lateolabrax Japonicus) fillets-Reference-Cited by-同舟云学术

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Effects of active film based on chitosan/polyvinyl alcohol on the quality of refrigerated sea bass (Lateolabrax Japonicus) fillets

Published:2024-06 Issue: Volume:59 Page:103854
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Chen Xuening,Lan Weiqing^ORCID,Xu Zhenfei,Li Huanyu,Xie Jing^ORCID

Funder

Earmarked Fund for China Agriculture Research System

Science and Technology Commission of Shanghai Municipality Capacity Building Plan for Some Regional Universities and Colleges

Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Testing Evaluation

Publisher

Elsevier BV

Reference67 articles.

1. Meat flavour in pork and beef - from animal to meal;Aaslyng;Meat Science,2017

2. Texture properties of farmed rainbow trout (Oncorhynchus mykiss): Effects of diet, muscle fat content and time of storage on ice;Andersen;Journal of the Science of Food and Agriculture,1997

3. Myoglobin-induced lipid oxidation: A review;Baron;Journal of Agricultural and Food Chemistry,2002

4. Biochemical characterization of trypsins from the hepatopancreas of Japanese sea bass (Lateolabrax japonicus);Cai;Comparative Biochemistry & Physiology Part B: Biochemistry,2011

5. Nucleotides and free amino acids in sea urchin Paracentrotus lividus gonads: Contributions for freshness and overall taste;Camacho;Food Chemistry,2023

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Preparation of curcumin-loaded chitosan/polyvinyl alcohol intelligent active films for food packaging and freshness monitoring;International Journal of Biological Macromolecules;2024-09

2. Recent Progress on the Application of Chitosan, Starch and Chitosan–Starch Composites for Meat Preservation—A Mini Review;Journal of Composites Science;2024-08-05

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