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The antibacterial effect of whey protein–alginate coating incorporated with the lactoperoxidase system on chicken thigh meat
Nowadays, the environmental problems due to the use of synthetic films and packages have caused the production of natural edible coatings or films. The aim of this study was to produce an edible whey protein–alginate coating with different concentrations of lactoperoxidase system to control the micr...
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| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6021703/ https://ncbi.nlm.nih.gov/pubmed/29983950 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.634 |
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