Diffusion-Controlled Release of Sorghum Bran Polyphenols from Potato Starch–Zein Film Extends Shelf-Life of Chicken Meat
Author:
Publisher
Springer Science and Business Media LLC
Subject
Materials Chemistry,Polymers and Plastics,Environmental Engineering
Link
https://link.springer.com/content/pdf/10.1007/s10924-022-02642-8.pdf
Reference71 articles.
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3. Yimenu SM, Koo J, Kim BS et al (2019) Freshness-based real-time shelf-life estimation of packaged chicken meat under dynamic storage conditions. Poult Sci 98:6921–6930. https://doi.org/10.3382/ps/pez461
4. Sharma H, Mendiratta SK, Agarwal RK et al (2017) Evaluation of anti-oxidant and anti-microbial activity of various essential oils in fresh chicken sausages. J Food Sci Technol 54:279–292. https://doi.org/10.1007/s13197-016-2461-z
5. Kaewthong P, Pomponio L, Carrascal JR et al (2019) Changes in the quality of chicken breast meat due to superchilling and temperature fluctuations during storage. J Poult Sci 56:308–317. https://doi.org/10.2141/jpsa.0180106
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