HIGHLIGHTS
- who: Chunming Tan and colleagues from the China Agricultural University, Beijing, China have published the research: Development of a Multifunctional Edible Coating and Its Preservation Effect on Sturgeon (Acipenser baeri0.2ex25 Acipenser schrenckii26) Fillets during Refrigerated Storage at 4 C, in the Journal: Foods 2022, 11, 3380. of /2022/
- what: The authors explored an edible coating based on egg protein and alginate, which combined different antimicrobial agents (including chitosan, u03b5-polylysine, and tea polyphenol). The authors aimed to study the effects of this edible coating on the quality and shelf life of sturgeon fillets during . . .
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.