Insight into the mechanism of natural preservatives (rosmarinic acid and phytic acid) against quality deterioration of Pacific white shrimp through interactions with hemocyanin

Food Chemistry 2026

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Authors: Junpeng Zeng, Xiaowei Fan, Junyi Song, Yu Song, Peixu Cong, Yanjun Liu, Changhu Xue, Jie Xu

DOI: 10.1016/j.foodchem.2026.148488

Cited by: 2

References: 47

Fields of Study & Subjects

Meat and Animal Product Quality Protein Hydrolysis and Bioactive Peptides Invertebrate Immune Response Mechanisms

References 47