Effect of different concentrations of gellan gum with/without 0.50% basil essential oil on the physicochemical properties of gellan gum-rice bran oil coating emulsions and their application in egg preservation-Reference-Cited by-同舟云学术

Effect of different concentrations of gellan gum with/without 0.50% basil essential oil on the physicochemical properties of gellan gum-rice bran oil coating emulsions and their application in egg preservation

Published:2023-08 Issue: Volume:418 Page:136030
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Pan Dongmei,Li Yakai,Hu Yue,Li Rui,Gao Xun,Fan Xiaokang,Fang Hongmei,Du Qiang,Zhou Cunliu

Funder

Yulin Science and Technology Bureau

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. Chinese Standards. (2016). Food microbiological examination: Aerobic plate count. GB 4789.2-2016. The National Standards of People's Republic of China. (in Chinese).

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