Combination of Chitosan, Tea Polyphenols, and Nisin on the Bacterial Inhibition and Quality Maintenance of Plant-Based Meat

Plant-based meat products have gained attention in the food industry and with consumers. Plant-based meat products primarily comprise plant proteins and are rich in nutrients. However, the products are highly susceptible to bacterial contamination during storage. Biological preservatives are easily...

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Detalles Bibliográficos
Autores principales: Dai, Zenghui, Han, Linna, Li, Zhe, Gu, Mengqing, Xiao, Zhigang, Lu, Fei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9140481/
https://www.ncbi.nlm.nih.gov/pubmed/35627094
http://dx.doi.org/10.3390/foods11101524

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9140481/
https://www.ncbi.nlm.nih.gov/pubmed/35627094
http://dx.doi.org/10.3390/foods11101524

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