首页> Food chemistry> Butylated hydroxyanisole encapsulated in gelatin fiber mats: Volatile release kinetics, functional effectiveness and application to strawberry preservation.

Butylated hydroxyanisole encapsulated in gelatin fiber mats: Volatile release kinetics, functional effectiveness and application to strawberry preservation.

导出 LinkOut

翻译打印收藏纠错

第一作者： Linlin,Li

第一单位： School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China.

作者： Linlin,Li ^[1] ; Hualin,Wang ^[2] ; Minmin,Chen ^[1] ; Suwei,Jiang ^[1] ; Shaotong,Jiang ^[3] ; Xingjiang,Li ^[4] ; Qiaoyun,Wang ^[5]

作者单位： School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China. ^[1] School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China; Anhui Institute of Agro-Products Intensive Processing Technology, 230009 Hefei, Anhui, PR China. Electronic address: hlwang@hfut.edu.cn. ^[2] School of Food Science and Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China; Anhui Institute of Agro-Products Intensive Processing Technology, 230009 Hefei, Anhui, PR China. ^[3] School of Food Science and Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China. Electronic address: lixingjiang1978@hfut.edu.cn. ^[4] School of Food Science and Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China. ^[5]

关键词 Butylated hydroxyanisole Electrospinning Gelatin Strawberry

医学主题词丁羟茴香醚(Butylated Hydroxyanisole);丁羟甲苯(Butylated Hydroxytoluene);膳食纤维(Dietary Fiber);食品保存(Food Preservation);草霉属(Fragaria);明胶(Gelatin);动力学(Kinetics)

DOI 10.1016/j.foodchem.2018.06.150

PMID 30100416

发布时间 2019-04-09

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交