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Enhanced preservation effects of clove (Syzygium aromaticum) essential oil on the processing of Chinese bacon (preserved meat products) by beta cyclodextrin metal organic frameworks (β-CD-MOFs)

Food ChemistryChinese BaconCyclodextrin ProductionFood AnalysisEnhanced Preservation EffectsEssential OilFood EngineeringFood PreservativesFood TechnologyBiomolecular EngineeringHealth Sciences