Chitosan-cinnamon essential oil nano-formulation: Application as a novel additive for controlled release and shelf life extension of beef patties

出版年份 2017 全文链接

标题

作者

关键词

Beef patty, Chitosan nanoparticles, Cinnamon essential oil, Encapsulation, Principal component analysis

出版物

Volume 102, Issue -, Pages 19-28

出版商

Elsevier BV

发表日期

2017-04-03

DOI

10.1016/j.ijbiomac.2017.04.002

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