换一批
换一批Chitosan-based layer-by-layer edible coatings application for the preservation of mandarin fruit bioactive compounds and organic acids.
第一作者：
Slaven,Jurić
第一单位：
Department of Chemistry, University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, Zagreb 10000, Croatia.
作者：
关键词
ABTS, 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)AC, alginate/chitosan-coated mandarinsANOVA, analysis of varianceBioactive compoundsC, chitosan single-coated mandarinsCIE, International Commission on IlluminationCS, Cold storageChitosanCtrl, controlDAD, diode-array detectorDPPH, 2,2-diphenyl-1-picrylhydrazylEdible coatingsGC, locust bean gum/chitosan-coated mandarinsHC, hydroxypropyl methylcellulose/chitosan-coated mandarinsHPLC, high-performance liquid chromatographyKMO, Kaiser-Meyer-Olkin measure of sampling adequacyLbL, Layer-by-LayerMandarin fruitOrganic acidsPCA, Principal component analysisPolyelectrolyte complexRT, Room temperatureTA, Titratable acidityTF, Total flavonoidsTPC, Total polyphenolic contentTSS, Total soluble solids
DOI
10.1016/j.fochx.2023.100575
PMID
36845493
发布时间
2024-09-13
- 浏览0
Food chemistry
2023年17卷
100575页
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