The effect of a novel photodynamic activation method mediated by curcumin on oyster shelf life and quality

Published 2016 View Full Article

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Title
The effect of a novel photodynamic activation method mediated by curcumin on oyster shelf life and quality
Authors
Keywords
Oyster, Photodynamic, Curcumin, Shelf life, Quality
Journal
FOOD RESEARCH INTERNATIONAL
Volume 87, Issue -, Pages 204-210
Publisher
Elsevier BV
Online
2016-07-26
DOI
10.1016/j.foodres.2016.07.012

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