Effect of the extract from custard apple ( Annona squamosa ) leaves prepared with pulsed electric field‐assisted process on the diversity of microorganisms and shelf‐life of refrigerated squid rings

Author:

Olatunde Oladipupo Odunayo1,Shiekh Khursheed Ahmad1,Ma Lukai23,Ying Xiaoguo45,Zhang Bin6,Benjakul Soottawat1ORCID

Affiliation:

1. International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand

2. Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou 510225 China

3. Academy of Contemporary Agricultural Engineering Innovations Zhongkai University of Agriculture and Engineering Guangzhou 510225 China

4. Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood Collaborative Innovation Center of Seafood Deep Processing College of Food and Pharmacy Zhejiang Ocean University Zhoushan 316022 China

5. College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China

6. College of Food and Pharmacy Zhejiang Ocean University Zhoushan Zhejiang 316022 China

Funder

Prince of Songkla University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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