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Effects of brown algal phlorotannins and ascorbic acid on the physiochemical properties of minced fish ( Pagrosomus major ) during freeze-thaw cycles
Wang, Tiantian, Li, Zhenxing, Mi, Nasha, Yuan, Fangzhou, Zou, Long, Lin, Hong, Pavase, TusharVolume:
52
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13325
Date:
March, 2017
File:
PDF, 242 KB
english, 2017