Publication | Closed Access
Synergistic effect of kojic acid and tea polyphenols on bacterial inhibition and quality maintenance of refrigerated sea bass (Lateolabrax japonicus) fillets
90
Citations
37
References
2020
Year
Tea PolyphenolsShelf LifePolyphenolicsMicrobial ContaminationKojic AcidEnvironmental EngineeringFood MicrobiologyQuality MaintenanceMicrobiologyFood Safety
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