Enhanced preservation effects of clove (Syzygium aromaticum) essential oil on the processing of Chinese bacon (preserved meat products) by beta cyclodextrin metal organic frameworks (β-CD-MOFs)
Ying Wang, Yitong Du, Wan-Yu Xue, Liang Wang, Rong Li, Zi‐Tao Jiang, Shu‐Hua Tang, Jin Tan
Topics & Concepts
ChemistryAntioxidantFood scienceSyzygiumLipid oxidationCyclodextrinMalondialdehydePeroxideFunctional foodOrganic chemistryBotanyBiologyNanocomposite Films for Food PackagingEssential Oils and Antimicrobial ActivityPhytochemicals and Antioxidant Activities