Impacts of chitosan nanoemulsions with thymol or thyme essential oil on volatile compounds and microbial diversity of refrigerated pork meat
Lei Wang, Ting Liu, Liu Liu, Yongfeng Liu, Xiaoxia Wu
Topics & Concepts
Food scienceThymolFood spoilageChitosanChemistryShelf lifeEssential oilAntimicrobialMeat spoilageActive packagingBacterial growthBacteriaFood packagingBiologyBiochemistryOrganic chemistryGeneticsMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesEssential Oils and Antimicrobial Activity