Effect of Pectin Coating Infused with Gallic Acid on the Quality and Shelf Life of Japanese Sea Bass (Lateolabrax japonicas) Fillets
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Title
Effect of Pectin Coating Infused with Gallic Acid on the Quality and Shelf Life of Japanese Sea Bass (Lateolabrax japonicas) Fillets
Authors
Keywords
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Journal
Food and Bioprocess Technology
Volume 13, Issue 2, Pages 300-307
Publisher
Springer Science and Business Media LLC
Online
2019-12-14
DOI
10.1007/s11947-019-02396-7
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