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Incorporating ε-Polylysine Hydrochloride, Tea Polyphenols, Nisin, and Ascorbic Acid into Edible Coating Solutions: Effect on Quality and Shelf Life of Marinated Eggs

Crossref DOI link: https://doi.org/10.1007/s11947-022-02908-y

Published Online: 2022-09-26

Published Print: 2022-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Liu, Jingbo

Cheng, Dongkun

Zhang, Deju

Han, Lu

Gan, Yiming

Zhang, Ting

Yu, Yiding
Funding

Funding for this research was provided by:

Jilin Scientific and Technological Development Program (20210202056NC)

Interdisciplinary Integration and Innovation Project of JLU (JLUXKJC2021QZ11)
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Text and Data Mining valid from 2022-09-26

Version of Record valid from 2022-09-26
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Article History

Received: 4 August 2022

Accepted: 16 September 2022

First Online: 26 September 2022

Declarations

:

: The authors declare no competing interests.

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