Antioxidant and antibacterial properties of coating with chitosan–citrus essential oil and effect on the quality of Pacific mackerel during chilled storage

Author:

Li Yuan12ORCID,Wu Chunhua13,Wu Tiantian1,Yuan Chunhong4,Hu Yaqin12

Affiliation:

1. National Engineering Laboratory of Intelligent Food Technology and Equipment Key Laboratory for Agro‐Products Postharvest Handling of Ministry of Agriculture Key Laboratory for Agro‐Products Nutritional Evaluation of Ministry of Agriculture Zhejiang Key Laboratory for Agro‐Food Processing Fuli Institute of Food Science College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China

2. Marine Research Center of Zhoushan Zhejiang University Zhoushan China

3. College of Food Science Fujian Agriculture and Forestry University Fuzhou China

4. Department of Food Production and Environmental Management Faculty of Agriculture Iwate University Morioka Japan

Funder

Zhejiang Municipal Science and Technology

Publisher

Wiley

Subject

Food Science

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