HIGHLIGHTS
- who: Tong Liu et al. from the College of Food Science and Engineering, Changchun University, Changchun, China have published the article: Chitosan-Based Materials: An Overview of Potential Applications in Food Packaging, in the Journal: Foods 2022, 1490 of /2022/
- what: Seafood is also highly susceptible to deterioration due to enzymatic reactions, which is the main reason for its quality decline . Based on the current research, the relative application of chitosan in food packaging will be developed and commercialized shortly.
- how: Issues and perspectives on the role of chitosan in enhancing the freshness . . .
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