doi.org/10.1016/j.foodchem.2018.08.040

Preservative effects of fish gelatin coating enriched with CUR/βCD emulsion on grass carp (Ctenopharyngodon idellus) fillets during storage at 4 °C

..., Qiqing Zhang
61
Food Chemistry9.80
Volume: 272, Pages: 643 - 652
Published: Aug 10, 2018
Paper Fields
Paper Details
Title
Preservative effects of fish gelatin coating enriched with CUR/βCD emulsion on grass carp (Ctenopharyngodon idellus) fillets during storage at 4 °C
DOI
doi.org/10.1016/j.foodchem.2018.08.040
Published Date
Aug 10, 2018
Journal
Food Chemistry
Volume
272
Pages
643 - 652
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