Preservative effects of fish gelatin coating enriched with CUR/βCD emulsion on grass carp (Ctenopharyngodon idellus) fillets during storage at 4 °C

出版年份 2018 全文链接

标题

作者

关键词

Grass carp (, Ctenopharyngodon idellus, ), Fish gelatin-based coating, CUR/βCD emulsion, Shelf life

出版物

Volume 272, Issue -, Pages 643-652

出版商

Elsevier BV

发表日期

2018-08-11

DOI

10.1016/j.foodchem.2018.08.040

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