Synergistic Preservation of Chilled Pork Using Bilayer Films: Tea Tree Oil Pickering Emulsion as Active Core and Nano‐ZnO Gelatin as Protective Barrier
- DOI
- 10.1111/1750-3841.71330
- Published
- 2026-08
- Container
- Journal of Food Science
- Publisher
- Wiley
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1111/1750-3841.71330,
title = {Synergistic Preservation of Chilled Pork Using Bilayer Films: Tea Tree Oil Pickering Emulsion as Active Core and Nano‐ZnO Gelatin as Protective Barrier},
author = {Shuping Liu and Peizhao Li and Xiuwen Peng and Xing Guo and Yuxiao Liu and Haitao Cai and Baishuo Dong and Chang Liu and Yue Li},
year = {2026},
journal = {Journal of Food Science},
doi = {10.1111/1750-3841.71330},
url = {https://doi.org/10.1111/1750-3841.71330}
}RIS
TY - JOUR TI - Synergistic Preservation of Chilled Pork Using Bilayer Films: Tea Tree Oil Pickering Emulsion as Active Core and Nano‐ZnO Gelatin as Protective Barrier AU - Shuping Liu AU - Peizhao Li AU - Xiuwen Peng AU - Xing Guo AU - Yuxiao Liu AU - Haitao Cai AU - Baishuo Dong AU - Chang Liu AU - Yue Li PY - 2026 JO - Journal of Food Science DO - 10.1111/1750-3841.71330 UR - https://doi.org/10.1111/1750-3841.71330 ER -
APA
Liu, S., Li, P., Peng, X., Guo, X., Liu, Y., Cai, H., Dong, B., Liu, C., & Li, Y. (2026). Synergistic Preservation of Chilled Pork Using Bilayer Films: Tea Tree Oil Pickering Emulsion as Active Core and Nano‐ZnO Gelatin as Protective Barrier. Journal of Food Science. https://doi.org/10.1111/1750-3841.71330
Source records
- crossref · retrieved 2026-09-26T08:35:50.903Z