渔业学报（英文）2026，Vol.11Issue(2)：232-241,10.DOI:10.1016/j.aaf.2025.09.003
Natural antioxidants to extend the shelf-life of seafood:A mini review
Natural antioxidants to extend the shelf-life of seafood:A mini review
Praveenkumar Pandiyan 1Sreeja Lakshmi 2Einar Ringø 3Elumalai Preetham4
作者信息
- 1. Department of Fish Processing Technology,Dr.MGR Fisheries College and Research Institute,Tamil Nadu Dr.J.Jayalalithaa Fisheries University,Nagapattinam,Tamil Nadu,611002,India
- 2. King Nandhivarman College of Arts and Science,Thellar,Tamil Nadu,604406,India
- 3. Norwegian College of Fishery Science,Faculty of Biosciences,Fisheries and Economics,UiT,The Arctic University of Norway,Tromsø,9037,Norway
- 4. Department of Marine Biology,Microbiology and Biochemistry,School of Marine Sciences,Cochin University of Science and Technology(CUSAT),Cochin,682022,India
- 折叠
摘要
关键词
Spoilage/Seafood/Shelf life/Plant extracts/Edible coatingsKey words
Spoilage/Seafood/Shelf life/Plant extracts/Edible coatings引用本文复制引用
Praveenkumar Pandiyan,Sreeja Lakshmi,Einar Ringø,Elumalai Preetham..Natural antioxidants to extend the shelf-life of seafood:A mini review[J].渔业学报（英文）,2026,11(2):232-241,10.
