Effect of nanoemulsion loading a mixture of clove essential oil and carboxymethyl chitosan-coated Ε-polylysine on the preservation of donkey meat during refrigerated storage

被引：0
|
作者：
Zixiang, Wei [1 ]
Jingjing, Zhang [2 ]
Huachen, Zhang [2 ]
Ning, Zhang [1 ]
Ruiyan, Zhang [1 ]
Lanjie, Li [2 ]
Guiqin, Liu [2 ]
机构：
[1] Biopharmaceutical Research Institute, Liaocheng University, Liaocheng, China
[2] College of Agronomy, Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, Shandong Donkey Industry Technology Collaborative Innovation Center, Liaocheng University, Liaocheng, China
来源：
Journal of Food Processing and Preservation | 2021年 / 45卷 / 09期
关键词：
Carboxymethyl chitosan - Color measurements - Nano-dispersions - Quality characteristic - Refrigerated storages - Sensory properties - Storage periods - Texture analysis;
D O I：
e15733
中图分类号：
学科分类号：
摘要：
51
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