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Silvia Tappi

University of Bologna

  • University of Bologna

SCHOLARLY PAPERS

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Scholarly Papers (1)

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Enhancing the quality of refrigerated sardine fillets using chitosan-carotenoid edible coating derived from shrimp waste

Number of pages: 35 Posted: 04 Sep 2025
Maria Alessia Schouten, Margherita D’Alessandro, Ana Cristina de Aguiar Saldanha Pinheiro, Pietro Rocculi, Silvia Tappi, Urszula Tylewicz, Davide Gottardi, Francesca Patrignani and Santina Romani
University of Bologna, Alma Mater Studiorum University of Bologna, University of Bologna, University of Bologna, University of Bologna, University of Bologna, University of Bologna, University of Bologna and University of Bologna
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Fish, By-products, Astaxanthin, Waste valorisation, Edible Packaging, Shelf-life