Chitosan coatings incorporated with free or nano-encapsulated Paulownia Tomentosa essential oil to improve shelf-life of ready-to-cook pork chops

Published 2019 View Full Article

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Title
Chitosan coatings incorporated with free or nano-encapsulated Paulownia Tomentosa essential oil to improve shelf-life of ready-to-cook pork chops
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 116, Issue -, Pages 108580
Publisher
Elsevier BV
Online
2019-08-31
DOI
10.1016/j.lwt.2019.108580

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