机译:乳清蛋白分离食用薄膜,其具有精油:抗菌活性和阻隔性能
Istanbul Technical University Food Engineering Department 34469 Istanbul Turkey;
Istanbul Technical University Food Engineering Department 34469 Istanbul Turkey;
Istanbul Technical University Food Engineering Department 34469 Istanbul Turkey;
Istanbul Technical University Food Engineering Department 34469 Istanbul Turkey;
Istanbul Technical University Food Engineering Department 34469 Istanbul Turkey;
Edible films; Antimicrobial; Response surface methodology; Whey protein; Essential oils;
机译:“基于牛至,迷迭香和大蒜精油的乳清蛋白基可食膜的抗菌活性”勘误表[Food Res。诠释39(2006)639-644]
机译:含牛至,迷迭香和大蒜精油的乳清蛋白基可食膜的抗菌活性
机译:乳清蛋白分离食用油与精油的抗微生物活性,对食物破坏物和食源性病原菌具有抗菌作用
机译:掺入精油单体的大豆蛋白分离物可食用薄膜的物理性质和抗微生物活性
机译:基于乳清蛋白分离物的可食膜的机械性能受肉加工条件的影响以及这些性能的优化。
机译:基于乳清蛋白分离物和龙蒿精油的抗微生物食用薄膜的制剂与表征
机译:木薯淀粉复合膜与肉桂精油的结合:抗菌活性,微观结构,机械和阻隔性能