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Chen S, Wang P, Wenzhao M, Lingling W, Saldaña MD, Xiaoli F, Jin Y, Sun W. Preparation and Characterization of
PLA‐Lemon
Essential Oil Nanofibrous Membranes for the Preservation of Mongolian Cheese. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sixu Chen
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot, 010018 China
| | - Pengyang Wang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot, 010018 China
| | - Meng Wenzhao
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot, 010018 China
| | - Wu Lingling
- Foreign Language College Inner Mongolia Agricultural University Hohhot, 010018 China
| | - Marleny D.A. Saldaña
- Department of Agricultural, Food and Nutritional Science (AFNS) University of Alberta T6G 2P5 Edmonton AB Canada
| | - Fan Xiaoli
- Inner Mongolia Autonomous Region Hohhot Ecological Environment Monitoring Station Hohhot, 010030 China
| | - Ye Jin
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot, 010018 China
| | - Wenxiu Sun
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot, 010018 China
- Department of Agricultural, Food and Nutritional Science (AFNS) University of Alberta T6G 2P5 Edmonton AB Canada
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