High-pressure processing combined with chitooligosaccharide-catechin conjugate enhances quality and shelf-life of precooked crab meat

Food Bioscience 2026

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Authors: Khaettareeya Pimsannil, Suriya Palamae, Yu Fu, Bin Zhang, Jun Tae Kim, Nurul Huda, Soottawat Benjakul

DOI: 10.1016/j.fbio.2026.108346

Cited by: 3

References: 69

Fields of Study & Subjects

Meat and Animal Product Quality Microbial Inactivation Methods Nanocomposite Films for Food Packaging

References 69