Photodynamic Effect of Riboflavin on Chitosan Coatings and the Application in Pork Preservation.

Molecules · 2022 · PMC8877613 · PMID 35209144

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showed a trendno p-value reported

The pH value of the initial meat products was around 5.4–5.5, and all samples showed a trend of decrease first and then an increase during storage.

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