Preparation and Characterization of Cinnamon–Clove Compound Essential Oil Microcapsules/Graphene Oxide/Polyvinyl Alcohol/Polylactic Acid Composite Films for White Beech Mushrooms Packaging-Reference-Cited by-同舟云学术

Preparation and Characterization of Cinnamon–Clove Compound Essential Oil Microcapsules/Graphene Oxide/Polyvinyl Alcohol/Polylactic Acid Composite Films for White Beech Mushrooms Packaging

Published:2024-02-07 Issue:6 Volume:32 Page:2679-2697
ISSN:1566-2543
Container-title:Journal of Polymers and the Environment
language:en
Short-container-title:J Polym Environ

Author:

Zhang Haoran,Sun Weijing,Xu Shuyan

Funder

the Fundamental Research Funds for the Central Universities

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s10924-024-03188-7.pdf

Reference86 articles.

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3. Chang JC, Li X, Liang Y, Feng T, Sun M, Song SQ, Yao LY, Wang HT, Hou FA (2023) Novel umami peptide from Hypsizygus marmoreus hydrolysate and molecular docking to the taste receptor T1R1/T1R3. Food Chem 401:134163

4. Lee KT, Chen LY, Li WS, Lee HZ (2022) Transcriptome analysis revealed the role of mTOR and MAPK signaling pathways in the white strain of Hypsizygus marmoreus extracts-induced cell death of human hepatoma Hep3B cells. Front Pharmacol 13:1039376

5. Subrahmanyam K, Gul K, Sehrawat R, Allai FM (2023) Impact of in-package cold plasma treatment on the physicochemical properties and shelf life of button mushrooms (Agaricus Bisporus). Food Bioscience 52:102425

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