HIGHLIGHTS
- who: Jinhao Zou and collaborators from the Agricultural Sciences, Guangzhou, China have published the paper: Influence of Gelatin-Chitosan-Glycerol Edible Coating Incorporated with Chlorogenic Acid, Gallic Acid, and Resveratrol on the Preservation of Fresh Beef, in the Journal: Foods 2022, 11, x FOR PEER REVIEW A-E of /2022/
- what: In this study, chlorogenic acid (CA), gallic acid (GA), and resveratrol (RES) were added to a gelatin (GEL)-chitosan (CHI)-glycerol (GLY) edible coating, and their effect on fresh beef preservation was investigated. This study has also suggested the application of more natural antioxidant . . .
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