Effect of Pectin Coating Infused with Gallic Acid on the Quality and Shelf Life of Japanese Sea Bass (Lateolabrax japonicas) Fillets
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DOI: 10.1007/s11947-019-02396-7
Abstract: In the present study, the effect of a pectin (PE) coating infused with gallic acid (GA) on the quality of fresh Japanese sea bass (Lateolabrax japonicas) fillets stored at 4 °C was evaluated over a… read more here.
Keywords: quality; pectin coating; coating; effect pectin ... See more keywords