Improving ‘Nanguo’ pear fungal disease and storability by chitosan coating combined with diepoxy-poly (ethylene glycol)
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
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Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Improvement of cross-linked films based on chitosan/diepoxy-poly (ethylene glycol) incorporating trans-cinnamaldehyde essential oil: Preparation, properties, and application in banana storage;International Journal of Biological Macromolecules;2024-04
2. Effects of Chitosan Combined with ε-Polylysine Treatment on the Postharvest Quality and Antioxidant Status of Winter Jujube;Journal of Food Processing and Preservation;2024-03-08
3. Effects of Freeze-Thaw Cycles on the Flavor of Nanguo Pear;Polish Journal of Food and Nutrition Sciences;2024-02-16
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