Effects of ε-polylysine and chitooligosaccharide Maillard reaction products on quality of refrigerated sea bass fillets.
Ai LangWei-Qing LanYongji GuZhicheng WangJing XiePublished in: Journal of the science of food and agriculture (2022)
Maillard reaction products derived from chitooligosaccharides and ε-polylysine have strong potential for preserving sea bass. © 2022 Society of Chemical Industry.
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