Synergistic improvement of antioxidant and antibacterial properties of carbon quantum complexes with zinc doping and chlorogenic acid for longan preservation-Reference-Cited by-同舟云学术

Synergistic improvement of antioxidant and antibacterial properties of carbon quantum complexes with zinc doping and chlorogenic acid for longan preservation

Published:2024-05 Issue: Volume:439 Page:138169
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Du Hongying^ORCID,He Linjing

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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4. Effects of acidic electrolyzed water treatment on storability, quality attributes and nutritive properties of longan fruit during storage;Chen;Food Chem,2020

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1. Improving mango shelf-life using PVA composite films prepared with Zn-doped carbon quantum dots derived from crayfish shells;LWT;2024-09

2. Preparation of multi-functional active packaging film of Galla chinensis waste CDs/pullulan;International Journal of Biological Macromolecules;2024-08

3. Chlorogenic Acid as a Promising Tool for Mitigating Chilling Injury: Cold Tolerance and the Ripening Effect on Tomato Fruit (Solanum lycopersicum L.);Plants;2024-07-25