Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood - a review
While the use of synthetic antioxidants and antibacterials to keep the quality of seafood products has become a commonplace, consumer concern about their safety has motivated the seafood industry to seek natural alternatives. Phenolic compounds of plants are an essential part of the human diet, and...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2015-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201503-0001_effect-of-plant-antioxidant-and-antimicrobial-compounds-on-the-shelf-life-of-seafood-a-review.php |