Preparation of trilayer film with slow-release, antioxidant, and antibacterial activities and its effects on scallop preservation
| Autor: | Wang, Li, Zhuang, Xinbo, Yue, Chenlinrui, Liao, Hailu, Chen, Yanchu, Chen, Yinji, Xie, Hongkai |
|---|---|
| Zdroj: | In Food Bioscience October 2024 61 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect