Effect of chitosan nanoparticles loaded with cinnamon essential oil on the quality of chilled pork

LWT - Food Science and Technology - Tập 63 - Trang 519-526 - 2015
Jing Hu1,2, Xuge Wang1, Zuobing Xiao1,2, Wencheng Bi1
1School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, PR China
2Shanghai Research Institute of Fragrance & Flavor Industry, Shanghai 200232, PR China

Thông tin
Thông tin xuất bản

LWT - Food Science and Technology

Tập 63

519-526

Thông tin tác giả