Improving the Quality and Safety of Fish Products with Edible Coatings Incorporating Piscicolin CM22 from a Psychrotolerant <i>Carnobacterium maltaromaticum</i> Strain.

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作者： Elías,González-Gragera ^[1] ; José David,García-López ^[2] ; Abdelkader,Boutine ^[2] ; María Luisa,García-Marín ^[1] ; Juristo,Fonollá ^[3] ; Lidia,Gil-Martínez ^[2] ; Inmaculada,Fernández ^[2] ; Manuel,Martínez-Bueno ^[4] ; Alberto,Baños ^[5]

作者单位： Department of Microbiology, University of Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain. ^[1] Department of Microbiology, DMC Research Center, Camino de Jayena s/n, 18620 Granada, Spain. ^[2] Department of Nutrition and Food Technology, University of Granada, 18071 Granada, Spain. ^[3] Department of Microbiology, University of Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain.;Institute of Biotechnology, University of Granada, 18071 Granada, Spain. ^[4] Department of Microbiology, University of Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain.;Department of Microbiology, DMC Research Center, Camino de Jayena s/n, 18620 Granada, Spain. ^[5]

关键词 Listeria biopreservation edible coating piscicolin CM22 raw fish smoked salmon

DOI 10.3390/foods13193165

PMID 39410200

发布时间 2024-10-19

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Foods (Basel, Switzerland)

2024年13卷19期

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Improving the Quality and Safety of Fish Products with Edible Coatings Incorporating Piscicolin CM22 from a Psychrotolerant <i>Carnobacterium maltaromaticum</i> Strain.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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Improving the Quality and Safety of Fish Products with Edible Coatings Incorporating Piscicolin CM22 from a Psychrotolerant <i>Carnobacterium maltaromaticum</i> Strain.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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