机译:新型壳聚糖的性质掺入六羟基-β-酸可食用薄膜及其对猪肉保质期的影响
College of Chemistry and Chemical Engineering Xinjiang University Urumqi 830046 China;
College of Chemistry and Chemical Engineering Xinjiang University Urumqi 830046 China;
College of Chemistry and Chemical Engineering Xinjiang University Urumqi 830046 China;
College of Chemistry and Chemical Engineering Xinjiang University Urumqi 830046 China;
chitosan film; hexahydro-β-acids; prolongation of shelf life; pork;
机译:壳聚糖膜与茶多酚掺合对猪肉馅饼质量和货架期的影响
机译:一种含丁香基可食用薄膜,具有丁香精油和Nisin,用于提高冷藏中猪肉小馅饼的质量和保质期
机译:一种含丁香基可食用薄膜,具有丁香精油和Nisin,用于提高冷藏中猪肉小馅饼的质量和保质期
机译:含有精油单体的壳聚糖可食用薄膜的物理性质
机译:评估食用膜和涂料以延长鳄梨收获后的货架期。
机译:添加了百里香和百里香百里香精油的壳聚糖可食用薄膜对熟火腿的保存期限的影响
机译:食用壳聚糖/羟丙基甲基纤维素/溶菌酶薄膜的物理化学性质掺入酸性电解水中