Effect of Pectin Coating Infused with Gallic Acid on the Quality and Shelf Life of Japanese Sea Bass (Lateolabrax japonicas) Fillets

作者：Xiaobao Nie, Zhe Gao, Xinrong Ren, Qiannan Jiang, Songlin Li, Changxing Jiang, Bin Liu, Xinfu Liu, Fangyun He · 发表于：Food and Bioprocess Technology · 年份：2019 · DOI：10.1007/s11947-019-02396-7 · 被引用次数：36 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Meat and Animal Product Quality、Nanocomposite Films for Food Packaging