Improving the physicochemical quality and oxidative stability of deep-fried pork meatballs by coating with chitosan grafted gallic acid
Huiyun Zhang, Jun-Ren Zhao, Xinling Li, Huaibin Kang
Topics & Concepts
ChitosanFood scienceCoatingGallic acidChemistryMoistureYield (engineering)Health benefitsMaterials scienceAntioxidantBiochemistryOrganic chemistryTraditional medicineComposite materialMedicineMeat and Animal Product QualityNanocomposite Films for Food PackagingPostharvest Quality and Shelf Life Management