On-demand cinnamaldehyde releasing from gelatin-based active hydrogel activated by lactic acid for pork meat preservation: A novel “one-step-ahead” strategy

作者：Shan Peng, Jiaming Wu, Jian Du, Chenglong Fu, Jinwen Hu, Yehan Tao, Jie Lu, Yanna Lv, Xiaodong Xia, Jijuan Cao, Haisong Wang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.146614 · 被引用次数：7 · 研究领域：Meat and Animal Product Quality、Protein Hydrolysis and Bioactive Peptides、Aquaculture Nutrition and Growth