Influence of the combination of cinnamon essential oil nanoemulsions and epsilon-polylysine on microbial community and quality of pork during refrigerated period and radio frequency cooking-Reference-Cited by-同舟云学术

Influence of the combination of cinnamon essential oil nanoemulsions and epsilon-polylysine on microbial community and quality of pork during refrigerated period and radio frequency cooking

Published:2022-11 Issue: Volume:381 Page:109911
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Xu Yuanmei,Yang Gaoji,Xu Juanjuan,Guan Xiangyu,Li Rui,Wang Shaojin

Funder

National Natural Science Foundation of China

Northwest A and F University

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference56 articles.

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4. The combined bactericidal effect of nisin and thymoquinone against listeria monocytogenes in tryptones soy broth and sterilized milk;Bai;Food Control,2021

5. The effect of oregano (Origanum vulgare) essential oil on four salmonella serovars and shelf life of refrigerated pork meat packaged under vacuum and modified atmosphere;Boskovic;J. Food Process. Preserv.,2020

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