Edible freshness-keeping film prepared by Pouteria campechiana pericarp residue and applied to the preservation of duck breast meat

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DOI:10.1016/j.fpsl.2024.101268
作者：Ren Liu ,?Kejun Li ,?Liangyue Fang ,?Wanru Luo ,?Shuangfei Wang ,?Chongxing Huang
文献类型：期刊论文
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Elsevier

Abstract：The global waste rate of fresh meat products is approximately 20 – 30%, with the vast majority occurring in the consumer and retailer sectors. The use of antimicrobial preservative films can

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