Effect of potato starch-based antibacterial composite films with thyme oil microemulsion or microcapsule on shelf life of chilled meat
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Title
Effect of potato starch-based antibacterial composite films with thyme oil microemulsion or microcapsule on shelf life of chilled meat
Authors
Keywords
Antibacterial composite film, Thyme oil, Microcapsule, Slow-release, Chilled meat
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 139, Issue -, Pages 110462
Publisher
Elsevier BV
Online
2020-10-28
DOI
10.1016/j.lwt.2020.110462
References
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