Plasma-activated water in combination with coconut exocarp flavonoids emerge as promising preservation technique for golden pompano: Impact of the treatment sequence

Gao, Chengyan; Zhao, Mantong; Wang, Xinwen; Wang, Jiamei; Li, Chuan; Dong, Xiuping; Liu, Zhongyuan; Zhou, Dayong

doi:10.1016/j.foodchem.2024.138981

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.138981

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Plasma-activated water in combination with coconut exocarp flavonoids emerge as promising preservation technique for golden pompano: Impact of the treatment sequence

Chengyan Gao,

Mantong Zhao,

Xinwen Wang

et al.

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Plasma-activated water in combination with coconut exocarp flavonoids emerge as promising preservation technique for golden pompano: Impact of the treatment sequence

Cited by 3 publications

References 36 publications

Assessment of lipid oxidation in fish and fish products processed by cold plasma technologies

Assessment of lipid oxidation in fish and fish products processed by cold plasma technologies

Effects of phenolic acid grafted-chitosan hydrocolloids on the aldehyde contents from lipid oxidation in golden pompano (Trachinotus blochii) fillets during pan-frying

Effects of ferulic acid grafted-chitosan hydrocolloid on the quality preservation of golden pompano (Trachinotus blochii) fillets during refrigerated storage with emphasis on lable-free proteomics

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