The inhibition mechanism of the texture deterioration of...

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Food Chemistry 2020 / 7

The inhibition mechanism of the texture deterioration of tilapia fillets during partial freezing after treatment with polyphenols

Wei, Peiyu, Zhu, Kexue, Cao, Jun, Dong, Yue, Li, Mengzhe, Shen, Xuanri, Duan, Zhenhua, Li, Chuan
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Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.127647
Date:
July, 2020
File:
PDF, 2.34 MB
2020
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