Antimicrobial and antioxidant films formed by bacterial cellulose, chitosan and tea polyphenol – Shelf life extension of grass carp
Xiaoyan Zhou, Xiaoli Liu, Qi Wang, Guangming Lin, Huanbin Yang, Dawei Yu, Steve W. Cui, Wenshui Xia
Topics & Concepts
ChitosanPolyphenolFourier transform infrared spectroscopyContact angleCelluloseAntioxidantChemical engineeringMaterials scienceShelf lifeSolubilityAntimicrobialThermal stabilityFood scienceFood packagingChemistryOrganic chemistryComposite materialEngineeringNanocomposite Films for Food PackagingMicroplastics and Plastic PollutionAdvanced Cellulose Research Studies