Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat products

Liu, Qiong; Zhang, Min; Bhandari, Bhesh; Xu, Jicheng; Yang, Chaohui

doi:10.1016/j.foodcont.2019.106771

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Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat products

Author(s): Qiong Liu , Min Zhang , Bhesh Bhandari , Jicheng Xu , Chaohui Yang

Publication date Created: January 2020

Publication date (Print): January 2020

Journal: Food Control

Publisher: Elsevier BV

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Title: Food Control

Abbreviated Title: Food Control

Publisher: Elsevier BV

ISSN (Print): 09567135

Publication date Created: January 2020

Publication date (Print): January 2020

Volume: 107

Page: 106771

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DOI: 10.1016/j.foodcont.2019.106771

SO-VID: 96b54270-fa74-4461-ac4e-8a9d25f7df46

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Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat products

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