Quality enhancement in the Japanese sea bass (Lateolabrax japonicas) fillets stored at 4°C by chitosan coating incorporated with citric acid or licorice extract

Qiu, Xujian ; Chen, Shengjun ; Liu, Guangming ; Yang, Qiuming

Food chemistry, 2014-11, Vol.162, p.156-160 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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