Synergistic effect of kojic acid and tea polyphenols on bacterial inhibition and quality maintenance of refrigerated sea bass (Lateolabrax japonicus) fillets

Published 2020 View Full Article

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Title
Synergistic effect of kojic acid and tea polyphenols on bacterial inhibition and quality maintenance of refrigerated sea bass (Lateolabrax japonicus) fillets
Authors
Keywords
Kojic acid, Tea polyphenols, Antibacterial, Sea bass, Shelf-life
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages 110452
Publisher
Elsevier BV
Online
2020-10-27
DOI
10.1016/j.lwt.2020.110452

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