Preparation and characterization of sodium cellulose sulfate/chitosan composite films loaded with curcumin for monitoring pork freshness.

Tang, Chuan; Zhao, Zhixin; Yang, Ming; Lu, Xuan; Fu, Li; Jiang, Ge

Tang, Chuan; Zhao, Zhixin; Yang, Ming; Lu, Xuan; Fu, Li; Jiang, Ge.

Afiliação

Tang C; College of Life Science and Technology, Dalian University, Dalian, Liaoning, 116622, China.
Zhao Z; Dalian Fusheng Natural Medicinal Development Co. Limited, Dalian, Liaoning, 116600, China.
Yang M; College of Life Science and Technology, Dalian University, Dalian, Liaoning, 116622, China.
Lu X; College of Life Science and Technology, Dalian University, Dalian, Liaoning, 116622, China.
Fu L; College of Life Science and Technology, Dalian University, Dalian, Liaoning, 116622, China.
Jiang G; Dalian Fusheng Natural Medicinal Development Co. Limited, Dalian, Liaoning, 116600, China.

Curr Res Food Sci ; 5: 1475-1483, 2022.

Article em En | MEDLINE | ID: mdl-36132488

Palavras-chave

Chitosan; Curcumin; Intelligent packaging; Pork preservation; Sodium cellulose sulfate

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Curr Res Food Sci Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China País de publicação: Holanda

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