Enhancement of Antioxidant Property of N-Carboxymethyl Chitosan and Its Application in Strawberry Preservation.

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作者： Luyao,Bian ^[1] ; Huigang,Sun ^[2] ; Ying,Zhou ^[1] ; Yang,Tao ^[1] ; Chong,Zhang ^[1]

作者单位： College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. ^[1] College of Food and Biological Engineering, Xuzhou University of Technology, Xuzhou 221018, China. ^[2]

关键词 N-carboxymethyl chitosan bacterial laccase gallic acid grafting strawberry preservation

主题词壳聚糖(Chitosan);抗氧化剂(Antioxidants);草霉属(Fragaria);没食子酸(Gallic Acid);谱学, 傅里叶变换红外(Spectroscopy, Fourier Transform Infrared)

DOI 10.3390/molecules27238496

PMID 36500590

发布时间 2022-12-22

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Molecules (Basel, Switzerland)

2022年27卷23期

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Enhancement of Antioxidant Property of N-Carboxymethyl Chitosan and Its Application in Strawberry Preservation.

Molecules (Basel, Switzerland)

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Molecules (Basel, Switzerland)

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Enhancement of Antioxidant Property of N-Carboxymethyl Chitosan and Its Application in Strawberry Preservation.

Molecules (Basel, Switzerland)

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Molecules (Basel, Switzerland)

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