Fabrication and characterization of tea polyphenol W/O microemulsion‐based bioactive edible film for sustained release in fish floss preservation

Author:

Zhang Mengna123,Zhao Qiaoling4,Lin Yanan1,Wang Haifeng1,Shui Ruofan5,Wang Shitong1,Ge Lijun1,Li Yunyan1,Song Gongshuai5,Gong Jinyan5ORCID,Wang Haixing6,Chen Xi3,Shen Qing1ORCID

Affiliation:

1. Collaborative Innovation Centre of Seafood Deep Processing Zhejiang Province Joint Key Laboratory of Aquatic Products Processing Institute of Seafood Zhejiang Gongshang University Hangzhou China

2. College of Food Science and Technology Nanjing Agricultural University Nanjing China

3. Zhejiang Provincial People’s Hospital Hangzhou China

4. Zhoushan Institute of Food & Drug Control Zhoushan China

5. Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China

6. Zhejiang Province Key Lab of Anesthesiology The Second Affiliated Hospital and Yuying Children’s Hospital of Wenzhou Medical University Wenzhou China

Publisher

Wiley

Subject

Food Science

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