Effects of chitosan-based coatings incorporated with ɛ-polylysine and ascorbic acid on the shelf-life of pork
Huanxin Zhang, Yi Zheng, Ruomin Li
Topics & Concepts
Ascorbic acidPreservativeFood scienceChemistryChitosanShelf lifeThiobarbituric acidAntioxidantBacterial growthBiochemistryBacteriaBiologyLipid peroxidationGeneticsBiopolymer Synthesis and ApplicationsNanocomposite Films for Food PackagingPolyamine Metabolism and Applications