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Development and characterization of fish myofibrillar protein/chitosan/rosemary extract composite edible films and the improvement of lipid oxidation stability during the grass carp fillets storage

Food ChemistryEdible FilmEngineeringEdible PackagingBiotechnologyLipid Oxidation StabilityAlternative Protein SourceFood EngineeringFood QualityBiomolecular EngineeringHealth Sciences