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	Preservative effects of fish gelatin coating enriched with CUR/beta CD emulsion on grass carp (Ctenopharyngodon idellus) fillets during storage at 4 degrees C
	Sun, Xinyu; Guo, Xiaoban; Ji, Mingyu; Wu, Jiulin; Zhu, Wenjin; Wang, Jianhua; Cheng, Cui; Chen, Li; Zhang, Qiqing
刊名	FOOD CHEMISTRY
	2019
卷号	272页码:643-652
关键词	Grass carp (Ctenopharyngodon idellus) Shelf life CUR/beta CD emulsion Fish gelatin-based coating
ISSN号	0308-8146
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2887986
专题	福州大学
推荐引用方式 GB/T 7714	Sun, Xinyu,Guo, Xiaoban,Ji, Mingyu,et al. Preservative effects of fish gelatin coating enriched with CUR/beta CD emulsion on grass carp (Ctenopharyngodon idellus) fillets during storage at 4 degrees C[J]. FOOD CHEMISTRY,2019,272:643-652.
APA	Sun, Xinyu.,Guo, Xiaoban.,Ji, Mingyu.,Wu, Jiulin.,Zhu, Wenjin.,...&Zhang, Qiqing.(2019).Preservative effects of fish gelatin coating enriched with CUR/beta CD emulsion on grass carp (Ctenopharyngodon idellus) fillets during storage at 4 degrees C.FOOD CHEMISTRY,272,643-652.
MLA	Sun, Xinyu,et al."Preservative effects of fish gelatin coating enriched with CUR/beta CD emulsion on grass carp (Ctenopharyngodon idellus) fillets during storage at 4 degrees C".FOOD CHEMISTRY 272(2019):643-652.

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