Eugenol-chitosan nanoemulsion as an edible coating: Its impact on physicochemical, microbiological and sensorial properties of hairtail (Trichiurus haumela) during storage at 4 °C-Reference-Cited by-同舟云学术

Eugenol-chitosan nanoemulsion as an edible coating: Its impact on physicochemical, microbiological and sensorial properties of hairtail (Trichiurus haumela) during storage at 4 °C

Published:2021-07 Issue: Volume:183 Page:2199-2204
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Liu Jialin,Shao Ying,Yuan Chunhong,Takaki Koichi,Li Yujin,Ying Yubin,Hu Yaqin

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference31 articles.

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2. Understanding the role of atmospheric cold plasma (ACP) in maintaining the quality of hairtail (Trichiurus Lepturus);Koddy;Food Chem.,2021

3. A study of fractal dimension as a quality indicator of hairtail (Trichiurus haumela) samples during frozen storage;Luan;Scientific Reports,2018

4. The preservation effect of CGA-Gel combined with partial freezing on sword prawn (Parapenaeopsis hardwickii);Ge;Food Chem.,2020

5. Efficacy of chitosan-gallic acid coating on shelf life extension of refrigerated pacific mackerel fillets;Wu;Food Bioprocess Technol.,2016

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