HIGHLIGHTS
- who: Huibao Xiao and colleagues from the College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China have published the Article: Effects of Konjac Glucomannan/-Polylysine Hydrochloride/ Ferulic Acid Composite Coating on the Freshness Preservation Performance and Flavor of Refrigerated Sea Bass Fillets, in the Journal: Foods 2023, 12, 517. of /2023/
- what: Currently, in the study of volatile organic compounds in seafood, the most advanced instruments are used to analyze and evaluate the flavor quality of seafood products. The study showed that the composite coating protected the flavor characteristics of sea bass meat . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.