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Updated: May 6, 2026

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
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Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes

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使用基托桑/粉基活性包装膜与纤维素纳米纤维和肉精油结合,减少储存的生牛肉中的微生物负荷

Sreekanth K1, Sharath K P1, Midhun Dominic C D2

  • 1School of Biosciences, Mahatma Gandhi University, P.D Hills (P.O), Kottayam, Kerala Pin: 686 560, India.

Meat science
|June 15, 2024
PubMed
概括

这项研究使用香精油 (CEO) 和纤维素纳米纤维的奇托桑/粉薄膜开发了活性食品包装. 增强的片显示出有希望的抗微生物和材料特性,可以提高食品安全.

关键词:
和纳米复合材料.抗菌剂包装中的抗菌剂.纤维素纳米纤维的纳米纤维.基托桑是一种酸盐.肉 ?? 精油 肉 ?? 精油粉是一种粉.

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