Effects of bacterial cellulose/thyme essential oil emulsion coating on the shelf life of chilled chicken meat.
Yuelong XuJiajin XinYunbin LyuChong ZhangPublished in: Journal of the science of food and agriculture (2024)
All of the results acquired in the present study indicate that BC/TEO-E has a potential application in chilled chicken preservation. © 2024 Society of Chemical Industry.
Keyphrases