利用茶叶残留液热碳化废物水相,制备活性食品包装膜

Wenhui Zheng1, Danmin Yang1, Xu Zeng2

  • 1College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.

Food chemistry
|April 4, 2024
PubMed
概括

这项研究探讨了茶叶残留液热碳化过程中的水相对于活性食品包装的潜力. 开发的薄膜表现出优良的抗氧化和抗菌特性,延长香的保质期.

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