Preservation of chilled Asian sea bass (Lates calcarifer) steak by whey protein isolate coating containing polyphenol extract from ginger, lemongrass, or green tea
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Title
Preservation of chilled Asian sea bass (Lates calcarifer) steak by whey protein isolate coating containing polyphenol extract from ginger, lemongrass, or green tea
Authors
Keywords
Polyphenol extract, Edible coating, Whey protein isolate, Chilled storage, Asian sea bass
Journal
FOOD CONTROL
Volume 118, Issue -, Pages 107400
Publisher
Elsevier BV
Online
2020-06-10
DOI
10.1016/j.foodcont.2020.107400
References
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