Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-l-lysine on the shelf life of ready-to-eat carbonado chicken

Published 2019 View Full Article

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Title
Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-l-lysine on the shelf life of ready-to-eat carbonado chicken
Authors
Keywords
Rosemary extract, ε-Poly-, -lysine, Nanoemulsion, Edible coating, Carbonado chicken, Shelf life
Journal
FOOD HYDROCOLLOIDS
Volume 102, Issue -, Pages 105576
Publisher
Elsevier BV
Online
2019-12-10
DOI
10.1016/j.foodhyd.2019.105576

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