Preparation and characterization of gelatin/zein nanofiber films loaded with perillaldehyde, thymol, or ɛ-polylysine and evaluation of their effects on the preservation of chilled chicken breast
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Title
Preparation and characterization of gelatin/zein nanofiber films loaded with perillaldehyde, thymol, or ɛ-polylysine and evaluation of their effects on the preservation of chilled chicken breast
Authors
Keywords
Perillaldehyde, Nanofiber films, Biocompatibility, Meat, Preservation
Journal
FOOD CHEMISTRY
Volume 373, Issue -, Pages 131439
Publisher
Elsevier BV
Online
2021-10-22
DOI
10.1016/j.foodchem.2021.131439
References
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