Shelf life extension of aquatic products by applying nanotechnology: a review.

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第一作者： Liqing,Qiu

第一单位： State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China.

作者： Liqing,Qiu ^[1] ; Min,Zhang ^[1] ; Bhesh,Bhandari ^[2] ; Chaohui,Yang ^[3]

作者单位： State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China. ^[1] Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China. ^[2] School of Agriculture and Food Sciences, University of Queensland, Brisbane, Queensland, Australia. ^[3] Yangzhou Ye Chun Food Production and Distribution Company, Yangzhou, Jiangsu, P.R. China. ^[4]

关键词 Aquatic products nanotechnology regulation risk shelf life spoilage

主题词食品保存(Food Preservation);预期寿命(Life Expectancy);纳米结构(Nanostructures);纳米技术(Nanotechnology)

DOI 10.1080/10408398.2020.1844139

PMID 33167694

发布时间 2022-02-17

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