丁香精油-壳聚糖纳米微胶囊对生鲜调理肉的保鲜作用
张玉华, 孟一, 陈东杰, 马倩倩, 张长峰
Preservation effect of clove essential oil-chitosan nanomicrocapsules on freshly prepared meat
ZHANG Yuhua, MENG Yi, CHEN Dongjie, MA Qianqian, ZHANG Changfeng
食品与发酵工业
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2025, (10): 110
-118
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DOI: 10.13995/j.cnki.11-1802/ts.041928
