In-vitro study on the antibacterial and antioxidant activity of four commercial essential oils and in-situ evaluation of their effect on quality deterioration of pacific white shrimp (litopenaeus vannamei) during cold storage

HIGHLIGHTS

• who: Yun-Fang Qian and collaborators from the College of Food Science and Technology, Shanghai Ocean University, Shanghai, China have published the paper: In-Vitro Study on the Antibacterial and Antioxidant Activity of Four Commercial Essential Oils and In-Situ Evaluation of Their Effect on Quality Deterioration of Pacific White Shrimp (Litopenaeus vannamei) during Cold Storage, in the Journal: Foods 2022, 11, 2475. of /2022/
• what: Inhibitors which can inhibit the activity of PPO or scavenge free oxygen can be used to as anti-melanosis agents .
• how: The results showed that the TPC . . .
  

   

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or Email

  Password

  Remember me

  Lost your password?

  If you don't have an account, you can create one here.