Preservation effect of Polylophium involucratum essential oil incorporated poly lactic acid/ nanochitosan composite film on shelf life and sensory properties of chicken fillets at refrigeration temperature-Reference-Cited by-同舟云学术

Preservation effect of Polylophium involucratum essential oil incorporated poly lactic acid/ nanochitosan composite film on shelf life and sensory properties of chicken fillets at refrigeration temperature

Published:2020-01 Issue: Volume:118 Page:108783
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Javaherzadeh R.,Tabatabaee Bafroee A.S.,Kanjari A.

Funder

Islamic Azad University

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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3. Active chicken meat packaging based on polylactide films and bimetallic Ag–Cu nanoparticles and essential oil;Ahmed;Journal of Food Science,2018

4. In annual book of ASTM standards. Phila-delphia, PA: Amer. Soc. For testing & materials;American Society for Testing and Materials,1991

5. Antimicrobial effect of Polylophium involucratum essential oil on oral bacteria;Ayoubi;Journal of Herbal Drugs (An International Journal on Medicinal Herbs),2019

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