Nano-engineered edible films and coatings for seafood products
Seafood is a high-value market product well known for its nutrition and easily digestible protein. However, they are highly vulnerable to postharvest storage such as microbial deterioration and oxidation process (protein and lipid oxidation). Hence, various strategies have been employed to preserve...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Published: |
Elsevier
2023
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/110255/ https://linkinghub.elsevier.com/retrieve/pii/S2214289423001126 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|