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Effect of Nanoemulsion Containing Enterocin GR17 and Cinnamaldehyde on Microbiological, Physicochemical and Sensory Properties and Shelf Life of Liquid-Smoked Salmon Fillets

The spoilage of liquid-smoked salmon represented a serious restriction for shelf life, due to the loss of taste, smell, color and consistency in product quality. The objective of this study was to investigate the feasibility of applying a nanoemulsion delivery system co-encapsulated enterocin Gr17 a...

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Detalles Bibliográficos
Autores principales:	Duan, Jiaojiao, Nie, Rong, Du, Jing, Sun, Haoxuan, Liu, Guorong
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818589/ https://www.ncbi.nlm.nih.gov/pubmed/36613294 http://dx.doi.org/10.3390/foods12010078

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