EGCG-gelatin biofilm improved the protein degradation, flavor and micromolecule metabolites of tilapia fillets during chilled storage
出版年份 2021 全文链接
标题
EGCG-gelatin biofilm improved the protein degradation, flavor and micromolecule metabolites of tilapia fillets during chilled storage
作者
关键词
Tilapia, EGCG-gelatin biofilm, Protein degradation, Flavor, Metabolomics
出版物
FOOD CHEMISTRY
Volume 375, Issue -, Pages 131662
出版商
Elsevier BV
发表日期
2021-11-25
DOI
10.1016/j.foodchem.2021.131662
参考文献
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