Application of composite coating of Nostoc commune Vauch polysaccharides and sodium carboxymethyl cellulose for preservation of salmon fillets-Reference-Cited by-同舟云学术

Application of composite coating of Nostoc commune Vauch polysaccharides and sodium carboxymethyl cellulose for preservation of salmon fillets

Published:2022-06 Issue: Volume:210 Page:394-402
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Cai Meihong,Zhong Hang,Li Changzhu,Aliakbarlu Javad,Zhang Hui,Cui Haiying,Lin Lin

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference39 articles.

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3. Coating white shrimp (Litopenaeus vannamei) with edible fully deacetylated chitosan incorporated with clove essential oil and kojic acid improves preservation during cold storage;Liu;Int. J. Biol. Macromol.,2020

4. Preservation technologies for fresh meat - a review;Zhou;Meat Sci.,2010

5. Effects of chitosan coatings incorporating with free or nano-encapsulated satureja plant essential oil on quality characteristics of lamb meat;Pabast;Food Control,2018

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