Effect of Nano Silicon Dioxide Coating Films on the Quality Characteristics of Fresh-Cut Cantaloupe.

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作者： Rokayya,Sami ^[1] ; Manal,Almatrafi ^[1] ; Abeer,Elhakem ^[2] ; Mona,Alharbi ^[2] ; Nada,Benajiba ^[3] ; Mahmoud,Helal ^[4]

作者单位： Department of Food Science and Nutrition, College of Sciences, Taif University, Box P.O. 11099, Taif 21944, Saudi Arabia. ^[1] Department of Biology, College of Science and humanities in Al-Kharj, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia. ^[2] Department of Basic Health Sciences, Deanship of Preparatory Year, Princess Nourah Bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia. ^[3] Department of Mechanical Engineering, Faculty of Engineering, Taif University, Box P.O. 11099, Taif 21944, Saudi Arabia. ^[4]

关键词 cantaloupe chitosan microbial activity nano-silicon dioxide shelf-life

DOI 10.3390/membranes11020140

PMID 33671268

发布时间 2021-03-10

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准确一般字义偏差语意偏离译文作用小提交