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Effects of slightly acidic electrolyzed water combined with ԑ-polylysine-chitooligosaccharide Maillard reaction products treatment on the quality of vacuum packaged sea bass (Lateolabrax japonicas)

Sea BassShelf LifeElectrolyzed WaterFood PreservationFood ProcessingLateolabrax JaponicasFood QualityFood PreservativesAcidic Electrolyzed WaterFood TechnologyFood SafetyHealth Sciences