Incorporation of nanoencapsulated garlic essential oil into edible films: A novel approach for extending shelf life of vacuum-packed sausages

Published 2020 View Full Article

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Title
Incorporation of nanoencapsulated garlic essential oil into edible films: A novel approach for extending shelf life of vacuum-packed sausages
Authors
Keywords
Nanoencapsulation, Garlic, Chitosan, Whey protein, Food packaging
Journal
MEAT SCIENCE
Volume 166, Issue -, Pages 108135
Publisher
Elsevier BV
Online
2020-03-30
DOI
10.1016/j.meatsci.2020.108135

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