The antibacterial activity and antibacterial mechanism of the tea polyphenol liposomes/lysozyme–chitosan gradual sustained release composite coating
Author:
Affiliation:
1. Collaborative Innovation Center of Seafood Deep Processing College of Food Science and Engineering Bohai University Jinzhou 121013 China
2. University Institute of Biotechnology Chandigarh University Mohali Punjab 140413 India
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15694
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5. Preservative agents in foods Mode of action and microbial resistance mechanisms
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