Mechanisms of action of novel ingredients used in edible films to preserve microbial quality and oxidative stability in sausages - A review

出版年份 2019 全文链接

标题

作者

关键词

Shelf life, Bioactive compound, Microbial spoilage, Lipid oxidation

出版物

Volume 89, Issue -, Pages 100-109

出版商

Elsevier BV

发表日期

2019-05-23

DOI

10.1016/j.tifs.2019.05.011

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