Flavor, antimicrobial activity and physical properties of gelatin film incorporated with of ginger essential oil.

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第一作者： Xin,Li

第一单位： College of Chemistry and Chemical Engineering, Jiangxi Normal University, Nanchang, 330022 China.

作者： Xin,Li ^[1] ; Zong-Cai,Tu ^[2] ; Xiao-Mei,Sha ^[3] ; Yun-Hua,Ye ^[1] ; Zhong-Ying,Li ^[2]

作者单位： College of Chemistry and Chemical Engineering, Jiangxi Normal University, Nanchang, 330022 China. ^[1] National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, 330022 China. ^[2] Engineering Research Center for Freshwater Fish High-Value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, 330022 China. ^[3] State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China. ^[4]

关键词 Antimicrobial activity Flavor Gelatin film Low content of GEO Sensory evaluation

DOI 10.1007/s13197-021-05080-x

PMID 35185193

发布时间 2023-02-02

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准确一般字义偏差语意偏离译文作用小提交