Synergistic effect of kojic acid and tea polyphenols on bacterial inhibition and quality maintenance of refrigerated sea bass (Lateolabrax japonicus) fillets-Reference-Cited by-同舟云学术

Synergistic effect of kojic acid and tea polyphenols on bacterial inhibition and quality maintenance of refrigerated sea bass (Lateolabrax japonicus) fillets

Published:2021-02 Issue: Volume:137 Page:110452
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wang Ruifei,Hu Xinyi,Agyekumwaa Addo Keren^ORCID,Li Xiaofeng,Xiao Xinglong,Yu Yigang

Funder

National Key R&D Program of China

National Natural Science Foundation of China

R&D Projects in Key Areas of Guangdong Province

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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3. From miso, sake and shoyu to cosmetics: A century of science for kojic acid;Bentley;Natural Product Reports,2006

4. Effects of different freezing treatments on physicochemical responses and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) fillets during refrigerated storage;Cai;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2014

5. Effects of different salt concentrations and vacuum packaging on the shelf-stability of Russian sturgeon (Acipenser gueldenstaedti) stored at 4°C;Chen;Food Control,2020

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