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Use composite coating of chitosan-chia seed gum enriched with microliposomes of Bay laurel essential oil to increase the shelf life of quail fillets.

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第一作者： Motahareh,Eslamian Amiri

第一单位： Department of Food Science and Technology Ayatolla Amoli Branch Islamic Azad University Amol Iran.

作者： Motahareh,Eslamian Amiri ^[1] ; Mohammad,Ahmady ^[1] ; Peiman,Ariaii ^[1] ; Leila,Golestan ^[1] ; Azade,Ghorbani-HasanSaraei ^[1]

作者单位： Department of Food Science and Technology Ayatolla Amoli Branch Islamic Azad University Amol Iran. ^[1]

关键词 Bay laurel Clevenger Quail combined coating nanoliposome phenolic compounds

DOI 10.1002/fsn3.2578

PMID 34925782

发布时间 2024-04-04

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Food science & nutrition

2021年9卷12期

6524-6537页

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Food science & nutrition

2021年9卷12期

6524-6537页

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Use composite coating of chitosan-chia seed gum enriched with microliposomes of Bay laurel essential oil to increase the shelf life of quail fillets.

Food science & nutrition

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Food science & nutrition

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Use composite coating of chitosan-chia seed gum enriched with microliposomes of Bay laurel essential oil to increase the shelf life of quail fillets.

Food science & nutrition

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Food science & nutrition

相关期刊

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