The effects of photodynamically activated curcumin on the...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2019 / 11 Vol. 115

The effects of photodynamically activated curcumin on the preservation of low alum treated ready-to-eat jellyfish

Hu, Jiamiao, Zhou, Feng, Lin, Yu, Zhou, Arong, Tan, Bee K., Zeng, Shaoxiao, Hamzah, Siti Sarah, Lin, Shaoling
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Volume:
115
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2019.108443
Date:
November, 2019
File:
PDF, 322 KB
english, 2019
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