https://www.selleckchem.com/pr....oducts/Verteporfin(V
According to texture measurements of muscle, samples treated with EO-collagen film began to deteriorate in 8 d, versus only 4 d for control samples. EOs likely contributed to antibacterial and antioxidative activity, and the collagen film isolated muscle from air, which in turn reduced oxidation and retained the quality. Consequently, combination of EOs and collagen film efficiently extends shelf-life of Pacific mackerel during storage.This rapid scoping review has informed the development of the UN Research Roadmap for th
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