Open AccessPotential of melanin free ink as antioxidant and its application for preserving and predicting shelf life of salted-boiled milkfish
Author(s) -
Hadiyanto Hadiyanto,
Ulfah Amalia,
Ima Wijayanti,
Tri Winarni Agustini
Publication year - 2019
Publication title -
international journal of postharvest technology and innovation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.103
H-Index - 12
eISSN - 1744-7569
pISSN - 1744-7550
DOI - 10.1504/ijpti.2019.10025855
Subject(s) - milkfish , preservative , antioxidant , chemistry , food science , shelf life , squid , lipid oxidation , melanin , extraction (chemistry) , fishery , chromatography , fish <actinopterygii> , biochemistry , biology , aquaculture
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