Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO(2) Nanotubes on the Quality and Shelf Life of Chilled Meat

por Feng, Zhibiao, Li, Lele, Wang, Qiannan, Wu, Guangxin, Liu, Chunhong, Jiang, Bin, Xu, Jing
Publicado 2019