Journal article
Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging
Yun Xiong, Shumin Li, Robyn Dorothy Warner, Zhongxiang Fang
Food Control | ELSEVIER SCI LTD | Published : 2020
Grants
Funding Acknowledgements
This work was financially supported by the Australian Pork CRC LTD Scholarship.