Work

Effect of Pectin Coating Infused with Gallic Acid on the Quality and Shelf Life of Japanese Sea Bass (Lateolabrax japonicas) Fillets

Year: 2019

Type: article

Source: Food and Bioprocess Technology

DOI: 10.1007/s11947-019-02396-7

Authors: Xiaobao Nie, Zhe Gao, Xinrong Ren, Qiannan Jiang, Songlin Li, Changxing Jiang, Bin Liu, Xinfu Liu, Fangyun He

Institutions: Huai'an University, Hebei Agricultural University, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Chongqing University of Arts and Sciences

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Life below water, Zero hunger

Open Access status: closed

OpenAlex ID: W2996122934

FWCI: 3.66

Cites: 41

Cited by: 37

Related to: 10