Characterization of fish collagen from blue shark skin and its application for chitosan‐ collagen composite coating to preserve red porgy ( Pagrus major ) meat-Reference-Cited by-同舟云学术

Characterization of fish collagen from blue shark skin and its application for chitosan‐ collagen composite coating to preserve red porgy ( Pagrus major ) meat

Published:2020-06-21 Issue:8 Volume:44 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Liu Jinyan¹,Shibata Mario²,Ma Qingbao²,Liu Fangfang¹^ORCID,Lu Qi¹^ORCID,Shan Qianyi³,Hagiwara Tomoaki²^ORCID,Bao Jianqiang¹⁴⁵^ORCID

Affiliation:

1. College of Food Science and Technology Shanghai Ocean University Shanghai China

2. Graduate School of Marine Science and Technology Tokyo University of Marine Science and Technology Tokyo Japan

3. National Food Quality Supervision and Inspection Center Shanghai Institute of Quality Inspection and Technical Research Shanghai China

4. Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai China

5. Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai) Ministry of Agriculture Shanghai China

Funder

Shanghai Ocean University

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13265

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