Encapsulation of Phlorotannin in Alginate/PEO blended nanofibers to preserve chicken meat from Salmonella contaminations

Published 2019 View Full Article

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Title
Encapsulation of Phlorotannin in Alginate/PEO blended nanofibers to preserve chicken meat from Salmonella contaminations
Authors
Keywords
Phlorotannin, Electrospinning, S.enteritidis, Sodium alginate, Seaweeds, Salmonellosis
Journal
Food Packaging and Shelf Life
Volume 21, Issue -, Pages 100346
Publisher
Elsevier BV
Online
2019-06-08
DOI
10.1016/j.fpsl.2019.100346

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