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Shelf-life extension of soy sauce by using chitosan oligosaccharides combined with tea polyphenols

Ying Zhu1,2, Chao Gong1,2, Saikun Pan1,2

  • 1Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Haizhou, China.

Food Chemistry: X
|December 25, 2023
PubMed

Keywords:
Chitosan oligosaccharidesShelf-lifeSoy sauceTea polyphenols

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