The preservation effect of CGA-Gel combined with partial freezing on sword prawn (Parapenaeopsis hardwickii)

Published 2019 View Full Article

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Title
The preservation effect of CGA-Gel combined with partial freezing on sword prawn (Parapenaeopsis hardwickii)
Authors
Keywords
Chlorogenic acid-Gelatin, Parapenaeopsis hardwickii, Partial freezing, Preservation
Journal
FOOD CHEMISTRY
Volume 313, Issue -, Pages 126078
Publisher
Elsevier BV
Online
2019-12-25
DOI
10.1016/j.foodchem.2019.126078

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