Chitosan/alginate/pectin biopolymer-based Nanoemulsions for improving the shelf life of refrigerated chicken breast
Mai Elsherief, Dilara Devecioğlu, Mohamed N. Saleh, Funda Karbancıoğlu‐Güler, Esra Çapanoğlu
Topics & Concepts
PectinFood scienceShelf lifeAntimicrobialChitosanChemistryBiopolymerEssential oilMesophileBacteriaPolymerBiologyOrganic chemistryGeneticsEssential Oils and Antimicrobial ActivityNanocomposite Films for Food PackagingAnimal Nutrition and Physiology