Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging
Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging
作者
关键词
Pork, Pectin, Nanoemulsion, Edible coating, Modified atmosphere packaging, Shelf life
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