The research papers of Li Chuan's research group in the School of Food Science and Engineering of Hainan University were selected as ESI Highly Cited Papers

Recently, according to the latest data released by ESI, the research group of Associate Professor Li Chuan from the Tropical Aquatic Products Processing and Storage Team of the School of Food Science and Engineering of Hainan University published a titled “The Inhibition The research paper on mechanism of the texture deterioration of tilapia fillets during partial freezing after treatment with polyphenols was selected as one of the top 1% ESI highly cited papers in the world .

The use of natural compounds to maintain the quality of aquatic products has become a new research focus

This thesis is one of the series of achievements of Associate Professor Li Chuan's research group in the field of tropical aquatic product storage and preservation, and is the second one of which is selected as the ESI highly cited paper

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(This article is reprinted by "Food Science Net", and the article comes from Hainan University