Ginger Essential Oil Extracted by Low-Temperature Continuous Phase Transition and Its Preservation Effect on Prepared Duck Meat

作者：Peihang Chen, Qing Yang, Lingyu Zhang, Ruimin Zhong, Yong Hui Cao, Jianyin Miao · 发表于：Food and Bioprocess Technology · 年份：2024 · DOI：10.1007/s11947-024-03643-2 · 被引用次数：17 · 研究领域：Ginger and Zingiberaceae research、Olfactory and Sensory Function Studies、Essential Oils and Antimicrobial Activity