The influence of forsythia essential oil and ZnO nanoparticles on the physicochemical properties of ASKG-based film and its effect on the preservation of meat quality-Reference-Cited by-同舟云学术

The influence of forsythia essential oil and ZnO nanoparticles on the physicochemical properties of ASKG-based film and its effect on the preservation of meat quality

Published:2023-12 Issue: Volume:56 Page:103239
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Khan Sohail,Shu Ying,Li Chaoyu,Liang Tieqiang,Zhang Zhisheng

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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1. Fabrication and characterization of Karaya gum-based films reinforced with bacterial nanocellulose stabilized valerian root extract Pickering emulsion for lamb meat preservation;International Journal of Biological Macromolecules;2024-09

2. The Extraction and Impact of Essential Oils on Bioactive Films and Food Preservation, with Emphasis on Antioxidant and Antibacterial Activities—A Review;Foods;2023-11-18