Gelatin films with nisin and catechin for minced pork preservation
© 2018 Elsevier Ltd The capacity of gelatin-based active films to extend the shelf-life of minced pork meat was investigated. In vitro antibacterial and antioxidant activity of films resulted from nisin and catechin incorporation, respectively. Cross-linking of gelatin macromolecules by microbial tr...
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| Main Authors: | , , , , , , , |
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| Format: | Journal |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85056605912&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/62486 |
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| Institution: | Chiang Mai University |