Polysaccharide-Based Edible Films/Coatings for the Preservation of Meat and Fish Products: Emphasis on Incorporation of Lipid-Based Nanosystems Loaded with Bioactive Compounds
The high water and nutritional contents of meat and fish products make them susceptible to spoilage. Thus, one of the most important challenges faced by the meat industry is extending the shelf life of meat and fish products. In recent years, increasing concerns associated with synthetic compounds o...
Na minha lista:
| Principais autores: | , , , |
|---|---|
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI AG
2023-08-01
|
| Serier: | Foods |
| Fag: | |
| Online adgang: | https://www.mdpi.com/2304-8158/12/17/3268 |
| Tags: |
Ingen Tags, Vær først til at tagge denne postø!
|