Disheng Xiao

Changsha University of Science and Technology

Wangxin Rd

Changsha, 410004

China

  • Changsha University of Science and Technology

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Characterization, Grass Carp Freshness Monitoring and Preservation Effects of Active Films Incorporated with Solanum Nigrum L. Anthocyanin

Number of pages: 47 Posted: 20 Dec 2024
Jianhui Wang, Miao Liu, Disheng Xiao, Lanlan Ouyang, Xiaoyi Hou, Bo Zhang, Na Deng and Hui Li
Changsha University of Science & Technology - School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha University of Science and Technology, Changsha University of Science and Technology, Changsha University of Science and Technology, Changsha University of Science and Technology, Changsha University of Science and Technology and Changsha University of Science and Technology
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Solanum nigrum L. anthocyanin, Active films, characterization, Freshness monitoring, Grass carp preservation