Antibacterial properties of hexanal-chitosan nanoemulsion against Vibrio parahaemolyticus and its application in shelled shrimp preservation at 4 °C
Qiuxia Fan, Xiaohai Yan, Hang Jia, Menghui Li, Yahong Yuan, Tianli Yue
Topics & Concepts
Vibrio parahaemolyticusHexanalChemistryShrimpFood spoilageFood scienceChitosanCoatingChromatographyBacterial growthShelf lifeMicrobiologyBacteriaBiochemistryBiologyOrganic chemistryFisheryGeneticsNanocomposite Films for Food PackagingAquaculture disease management and microbiotaMicroencapsulation and Drying Processes