Incorporating ε-Polylysine Hydrochloride, Tea Polyphenols, Nisin, and Ascorbic Acid into Edible Coating Solutions: Effect on Quality and Shelf Life of Marinated Eggs
Titel:
Incorporating ε-Polylysine Hydrochloride, Tea Polyphenols, Nisin, and Ascorbic Acid into Edible Coating Solutions: Effect on Quality and Shelf Life of Marinated Eggs
Auteur:
Liu, Jingbo Cheng, Dongkun Zhang, Deju Han, Lu Gan, Yiming Zhang, Ting Yu, Yiding