An Investigation on Quality of Japanese Sea Bass (Lateolabrax japonicas) Using Chitosan Assisted withOriganum vulgareOil and Allicin-Reference-Cited by-同舟云学术

An Investigation on Quality of Japanese Sea Bass (Lateolabrax japonicas) Using Chitosan Assisted withOriganum vulgareOil and Allicin

Author:

Li Tingting¹²,Jiang Yang³,Li Jianrong¹³,Hu Wenzhong²

Affiliation:

1. College of Food Science; Southwest University; Chongqing 400715 China

2. College of Life Science; Dalian Nationalities University; Dalian 116029 China

3. College of Food Science and Engineering Technology; Bohai University; Jinzhou 121013 China

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Chongqing Postdoctoral Special Foundation

the Specialized Research Fund on Priority Area for the Doctoral Program of Higher Education of China

the National Key Technologies R&D Program of China during the 12th Five-Year Plan Period

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

Reference30 articles.

2. Chilled storage of golden gray mullet (Liza aurata);Bahmani;Food Sci. Technol.,2011

5. Antibacterial effects of oregano (Origanum vulgare) against gram negative bacilli;Chaudhry;Pak. J. Bot.,2007

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