Enhanced oxidative stability and quality of chilled mirror carp fillet using an antioxidant film of chitosan/clove essential oil nanoemulsion
Ying Li, Litong Rui, Hao Zhang, Xiufang Xia
Topics & Concepts
ChitosanAntioxidantFillet (mechanics)Food scienceChemistryOxidative phosphorylationShelf lifeMaterials scienceBiochemistryComposite materialNanocomposite Films for Food PackagingMeat and Animal Product QualityEdible Oils Quality and Analysis