Effects of multilayer Nano/Mini Furcellaran/Chitosan Emulsions with oregano essential oil and bioactive peptides on sensory, physicochemical properties and retrogradation in Sushi in cold storage conditions

Update your browser to view ScienceDirect.

Request details:

Request ID: 8a9d73df885415f7-SJC
IP: 116.62.10.13
UTC time: 2024-07-27T14:52:19+00:00
Browser: Mozilla/5.0 (X11; U; Linux x86_64; en-US; rv:1.9.1.4) Gecko/20091030 Gentoo Firefox/3.5.4