Application of argon cold plasma on active polybutylene succinate and thermoplastic cassava starch film with Makwaen essential oil to improve shelf-life of pork sausage
Sudarut Nadon, Kittisak Jantanasakulwong, Pornchai Ratchtanapun, Noppol Leksawasdi, Idris Kaida Zubairu, Mohsen Gavahian, Sneh Punia Bangar, Amin Mousavi Khaneghah, Yuthana Phimolsiripol
Topics & Concepts
Polybutylene succinateShelf lifeThermoplasticStarchFood scienceEssential oilArgonChemistryFood spoilageMaterials scienceChemical engineeringComposite materialBiologyOrganic chemistryEngineeringGeneticsBacteriaNanocomposite Films for Food PackagingAgricultural and Biological ResearchFood and Agricultural Sciences