Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage
Montaño-Sánchez, E.; Torres-Martínez, B.d.M.; Vargas-Sánchez, R.D.; Huerta-Leidenz, N.; Sánchez-Escalante, A.; Beriain, M.J.; Torrescano-Urrutia, G.R. Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage. Foods 2020, 9, 766. https://doi.org/10.3390/foods9060766
Montaño-Sánchez E, Torres-Martínez BdM, Vargas-Sánchez RD, Huerta-Leidenz N, Sánchez-Escalante A, Beriain MJ, Torrescano-Urrutia GR. Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage. Foods. 2020; 9(6):766. https://doi.org/10.3390/foods9060766
Chicago/Turabian StyleMontaño-Sánchez, Eduardo, Brisa d.M. Torres-Martínez, Rey D. Vargas-Sánchez, Nelson Huerta-Leidenz, Armida Sánchez-Escalante, María J. Beriain, and Gastón R. Torrescano-Urrutia. 2020. "Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage" Foods 9, no. 6: 766. https://doi.org/10.3390/foods9060766