The influence of forsythia essential oil and ZnO nanoparticles on the physicochemical properties of ASKG-based film and its effect on the preservation of meat quality
Sohail Khan, Ying Shu, Chaoyu Li, Tieqiang Liang, Zhisheng Zhang
Topics & Concepts
Active packagingFood packagingChemistryOxygen permeabilityFood scienceAbsorption of waterWater activityFourier transform infrared spectroscopyMaterials scienceChemical engineeringWater contentOxygenComposite materialOrganic chemistryEngineeringGeotechnical engineeringNanocomposite Films for Food PackagingEssential Oils and Antimicrobial ActivityMeat and Animal Product Quality