The inhibition mechanism of the texture deterioration of tilapia fillets during partial freezing after treatment with polyphenols
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Title
The inhibition mechanism of the texture deterioration of tilapia fillets during partial freezing after treatment with polyphenols
Authors
Keywords
Polyphenol, Partial freezing, Preservation, Mechanism, Texture, Tilapia fillets
Journal
FOOD CHEMISTRY
Volume 335, Issue -, Pages 127647
Publisher
Elsevier BV
Online
2020-07-24
DOI
10.1016/j.foodchem.2020.127647
References
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