journal article
Mar 20, 2017
Effect of nianoliposome-encapsulated thyme oil on growth of Salmonella enteritidis in chicken
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32
Citations
30
References
Details
- Published
- Mar 20, 2017
- Vol/Issue
- 41(6)
- Pages
- e13299
- License
- View
Authors
Funding
National Natural Science Foundation of China
Award: 31301573 and 31470594
Natural Science Foundation of Jiangsu Province
Award: BK20130493
China Postdoctoral Science Foundation
Award: 2014M550419 and 2015T80873
Priority Academic Program Development of Jiangsu Higher Education
Innovation Fund Designated for Graduate Students of Jiangsu Province
Award: SJLX16-0443
Jiangsu Province Foundation for talents of six key industries
Award: NY-013
Jiangsu University Research Fund
Award: 11JDG050
Cite This Article
Haiying Cui, Lu Yuan, Cuixia Ma, et al. (2017). Effect of nianoliposome-encapsulated thyme oil on growth of Salmonella enteritidis
in chicken. Journal of Food Processing and Preservation, 41(6), e13299. https://doi.org/10.1111/jfpp.13299
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