Ultrasound assisted treatment improves the preservation performance of chitosan-graft-chlorogenic acid on refrigerated sea bass (Lateolabrax japonicus) fillets.
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DOI: 10.1002/jsfa.12201
Abstract: BACKGROUND Ultrasound can increase the mass transfer between preservatives and food, and enhance the effect of preservatives on food. Chitosan-grafted-chlorogenic acid (CS-g-CA) is a new synthetic compound with good antiseptic properties. Therefore, this study evaluated… read more here.
Keywords: chlorogenic acid; sea bass; bass; gua treatment ... See more keywords