Characterization of thyme essential oil microcapsules and potato starch/pectin composite films and their impact on the quality of chilled mutton

作者：Jingyun Wang, Lingrui Li, Yuhan Li, Qianqian Song, Yiqing Hu, Qingling Wang, Shiling Lu · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.141692 · 被引用次数：46 · 研究领域：Nanocomposite Films for Food Packaging、Microencapsulation and Drying Processes、Essential Oils and Antimicrobial Activity