Effects of ε-polylysine and chitooligosaccharides Maillard reaction products on quality of refrigerated sea bass fillets.
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DOI: 10.1002/jsfa.12125
Abstract: BACKGROUND Maillard reaction is a promising and safe method to obtain Chitooligosaccharides conjugates with proteins / peptides as a food preservative. This study aims to investigate the moisture state, physicochemical properties and shelf-life of sea… read more here.
Keywords: maillard reaction; sea bass; bass fillets;