Antibacterial activity of phillyrin and its effect on the preservation of minced pork-Reference-Cited by-同舟云学术

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Antibacterial activity of phillyrin and its effect on the preservation of minced pork

Published:2022-07-19 Issue:10 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Zhang Junshun¹^ORCID,Gao Mingkun²^ORCID,Bao Yihong¹³^ORCID

Affiliation:

1. School of Forestry Northeast Forestry University Harbin People's Republic of China

2. State Key Laboratory of Animal Nutrition, College of Animal Science and Technology China Agricultural University Beijing People's Republic of China

3. Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province Harbin People's Republic of China

Funder

Natural Science Foundation of Heilongjiang Province

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16904

Reference44 articles.

1. Acute toxicity test and micronucleus test of Forsythia suspensa leavies in mice;Ai X.;Journal of Anhui Agricultural Sciences,2011

2. Multifunctional betanin nanoliposomes-incorporated gelatin/chitosan nanofiber/ZnO nanoparticles nanocomposite film for fresh beef preservation

3. Chemical composition, antibacterial and antioxidant activities of leaf essential oil and extracts of Metasequioa glyptostroboides Miki ex Hu

4. Application of lactic acid bacteria for the biopreservation of meat products: A systematic review

5. Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storage

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