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Updated: Jan 23, 2026

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绿色保存:提高肉的保质期,使用抗微生物和抗氧化剂深度环保溶剂纳米乳液

Yegane Alirezaei1, Nafiseh Soltanizadeh1, Maryam Fanaei1

  • 1Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.

Food chemistry: X
|January 22, 2026
PubMed
概括

疏水性深度浸溶剂 (HDES) 和它们的纳米乳液有效地保存肉. 这些涂层显著减少了微生物的腐烂和氧化,在冷藏期间延长了保质期.

关键词:
肉 肉类 肉 肉类涂层,保护和保存.水性深层欧性溶剂的溶剂这是一种纳米乳液.

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