Chitosan Oligosaccharides: A Natural Rich, High-Efficiency, and Safe Frontrunner for the Futural Fruits/Vegetables Preservation
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11947-024-03506-w.pdf
Reference114 articles.
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2. Antonio, M., Lucía, J., Miguel, Á. T., Marina, M., Diego, J. B., Patricia, F., Elena, G., & Sonsoles, M. (2024). Plant cell wall-mediated disease resistance: Current understanding and future perspectives. Molecular Plant, 17, 699–724. https://doi.org/10.1016/j.molp.2024.04.003
3. Aubel, G. V., Serderidis, S., Ivens, J., Clinckemaillie, A., Legrève, A., Hause, B., & Cutsem, P. V. (2018). Oligosaccharides successfully thwart hijacking of the salicylic acid pathway by Phytophthora infestans in potato leaves. Plant Pathology, 67, 1901–1911. https://doi.org/10.1111/ppa.12908
4. Behera, H. T., Mojumdar, A., Das, S. R., & Ray, L. (2021). Biodegradation of chitin extracted from Labeo catla fish scales and production of chitooligosaccharides by novel chitinolytic bacteria Streptomyces chilikensis RC1830. Journal of Aquatic Food Product Technology, 30(10), 1235–1248. https://doi.org/10.1080/10498850.2021.1988018
5. Bose, S. K., Howlader, P., Wang, W., & Yin, H. (2021). Oligosaccharide is a promising natural preservative for improving postharvest preservation of fruit: A review. Food Chemistry, 341, 128178. https://doi.org/10.1016/j.foodchem.2020.128178
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