Incorporating ε-Polylysine Hydrochloride, Tea Polyphenols, Nisin, and Ascorbic Acid into Edible Coating Solutions: Effect on Quality and Shelf Life of Marinated Eggs
Jingbo Liu, Dongkun Cheng, Deju Zhang, Lu Han, Yiming Gan, Ting Zhang, Yiding Yu
Topics & Concepts
NisinFood scienceCoatingShelf lifeChemistryAscorbic acidPolyphenolAntioxidantOrganic chemistryAntimicrobialNanocomposite Films for Food PackagingBiopolymer Synthesis and ApplicationsAntimicrobial agents and applications