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Updated: Jul 15, 2026

Combinatorial Synthesis of and High-throughput Protein Release from Polymer Film and Nanoparticle Libraries
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用于猪肉保存的交联蛋白质多糖化物纳米复合材料涂层:对物理化学性质和微生物结构的影响

Xianmin Qin1, Linqin Chen1, Jingjing Zhao1

  • 1School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, PR China.

Food chemistry
|January 28, 2025
PubMed
概括

用蛋白,奇托桑和点制成的新食用涂层有效保存冷的猪肉. 这些涂层可以减少腐烂,并在更长的储存期内保持质量.

关键词:
冷藏的猪肉可以吃.延迟的腐败是延迟的腐败.可以食用的保存涂层.微生物多样性分析保护机制 保存机制

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