Development of activate-at-home-type edible antimicrobial films: An example pH-triggering mechanism formed for smoked salmon slices using lysozyme in whey protein films

标题
Development of activate-at-home-type edible antimicrobial films: An example pH-triggering mechanism formed for smoked salmon slices using lysozyme in whey protein films
作者
关键词
Lysozyme, Whey protein, Edible film, Smoked salmon, Antimicrobial packaging
出版物
FOOD HYDROCOLLOIDS
Volume 60, Issue -, Pages 170-178
出版商
Elsevier BV
发表日期
2016-03-28
DOI
10.1016/j.foodhyd.2016.03.032

向作者/读者发起求助以获取更多资源

Reprint

联系作者

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started