Ginger essential oil-based microencapsulation as an efficient delivery system for the improvement of Jujube (Ziziphus jujuba Mill.) fruit quality-Reference-Cited by-同舟云学术

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Ginger essential oil-based microencapsulation as an efficient delivery system for the improvement of Jujube (Ziziphus jujuba Mill.) fruit quality

Published:2020-02 Issue: Volume:306 Page:125628
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ban Zhaojun^ORCID,Zhang Jinglin,Li Li^ORCID,Luo Zisheng^ORCID,Wang Yongjiang,Yuan Qiuping,Zhou Bin,Liu Haidong

Funder

Natural Science Foundation of Zhejiang Province

Zhejiang University of Science and Technology

National Key Research and Development Plan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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2. Improvement of postharvest quality, regulation of antioxidants capacity and softening enzymes activity of cold-stored carambola in response to polyamines application;Ahmad;Postharvest Biology and Technology,2018

3. Essential oils as additives in biodegradable films and coatings for active food packaging;Atarés;Trends in Food Science & Technology,2016

4. Preharvest use of biodegradable polyester nets added with cinnamon essential oil and the effect on the storage life of tomatoes and the development of Alternaria alternata;Black-Solis;Scientia Horticulturae,2019

5. Botrel, D. A., Rodrigues, I. C. B., Souza, H. J. B. de, & Fernandes, R. V. de B. (2016). Application of inulin in thin-layer drying process of araticum (Annona crassiflora) pulp. LWT - Food Science and Technology, 69, 32–39. https://doi.org/10.1016/j.lwt.2016.01.018.

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