Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Reference41 articles.
1. H. Ergezer, H.I. Kaya, Ö. ŞiMşek, Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties. Food Meas. (2018). https://doi.org/10.1007/s11694-017-9713-0
2. S.S. Tometri et al., Extraction and encapsulation of Laurus nobilis leaf extract with nano-liposome and its effect on oxidative, microbial, bacterial and sensory properties of minced beef. J. Food Meas. Charact. 14, 1–12 (2020)
3. Q. Ye, N. Georges, C. Selomulya, Microencapsulation of active ingredients in functional foods: from research stage to commercial food products. Trends Food Sci. Technol. 78, 167–179 (2018)
4. M. Esmaeili et al., Comparison of coating and nano-coating of chitosan-Lepidium sativum seed gum composites on quality and shelf life of beef. J. Food Meas. Charact. 15, 341–352 (2021)
5. A.M. Langroodi, H. Tajik, T. Mehdizadeh, Preservative Effects of Sumac Hydro-Alcoholic Extract and Chitosan Coating Enriched along with Zataria Multiflora Boiss Essential Oil on the Quality of Beef during Storage. Veterinary Research Forum (Faculty of Veterinary Medicine, Urmia University, Urmia, 2018).
Cited by
14 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献