Edible Coatings for Fish Preservation: Literature Data on Storage Temperature, Product Requirements, Antioxidant Activity, and Coating Performance-A Review.

Antioxidants (Basel) · 2024 · PMC11591116 · PMID 39594558

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a decreasing trendno p-value reported

[ 163 ] found that during storage, because of fish degradation, ATP degradation products, inosine 5′-monophosphate (IMP) and hypoxanthine (Hx), can be measured and follow a decreasing trend for IMP and increasing for Hx.

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