Mitigating quality deterioration in chilled pork by combining cinnamaldehyde nanoemulsions and a high-voltage electrostatic field
Qi Yu, Min Zhang, Benu Adhikari, Luming Rui
Topics & Concepts
Food scienceCinnamaldehydeChemistryZeta potentialShelf lifeMaterials scienceBiochemistryNanotechnologyNanoparticleCatalysisMeat and Animal Product QualityPostharvest Quality and Shelf Life ManagementMicrobial Inactivation Methods