Quality enhancement of smoked sea bass (Dicentrarchus labrax) fillets by adding resveratrol and coating with chitosan and alginate edible films

  1. Martínez, O.
  2. Salmerón, J.
  3. Epelde, L.
  4. Vicente, M.S.
  5. de Vega, C.
Journal:
Food Control

ISSN: 0956-7135

Year of publication: 2018

Volume: 85

Pages: 168-176

Type: Article

DOI: 10.1016/J.FOODCONT.2017.10.003 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus