Combined preservation effects of ε-polylysine and konjac glucomannan on <i>Lateolabrax japonicas</i> fillets

doi:10.13995/j.cnki.11-1802/ts.020953

Combined preservation effects of ε-polylysine and konjac glucomannan on Lateolabrax japonicas fillets

ZHANG Haiyan, WU Yanyan, YANG Shaoling, YANG Xianqing, LIN Wanling, HUANG Hui

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (24) : 202-208.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (24) : 202-208. DOI: 10.13995/j.cnki.11-1802/ts.020953

Combined preservation effects of ε-polylysine and konjac glucomannan on Lateolabrax japonicas fillets

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(24): 202-208 https://doi.org/10.13995/j.cnki.11-1802/ts.020953

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