Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives
Main Authors: | , , , , , , , , , , , |
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Other Authors: | , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Elsevier BV
2023
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Subjects: | |
Online Access: | http://dx.doi.org/10.1016/j.foodres.2023.113325 https://api.elsevier.com/content/article/PII:S0963996923008700?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0963996923008700?httpAccept=text/plain |
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